Jersey Royal Potato and Feta Salad with Lemon-Oregano Dressing

Place the Jersey Royal potatoes in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil and cook until tender, about 15-20 minutes, or until a knife easily pierces through.

While the potatoes are cooking, prepare the lemon-oregano dressing. In a small bowl, whisk together the lemon juice, olive oil, minced garlic, oregano, salt, and pepper.

Drain the potatoes and let them cool slightly. Once cool enough to handle, cut them in half or quarters, depending on their size.

In a large bowl, combine the cooked potatoes, crumbled feta cheese, cherry tomatoes, Kalamata olives, and red onion.

Pour the lemon-oregano dressing over the salad and gently toss to combine. Be careful not to mash the potatoes.

Sprinkle with fresh parsley. Serve immediately or chill for later. Taste and adjust seasoning (salt, pepper, lemon) as needed.