This warm potato salad is very versatile. Serve it with Cauliflower with Cheese Crumble as a vegetarian dinner or as a side with grilled chicken, fish or even hamburgers. It is also perfect for a buffet table. If you don’t like feta you can use goat cheese.
2 lb (1 kg) fingerling potatoes, cut in half lengthwise
1/3 cup olive oil
Salt and freshly ground pepper
1/2 cup chopped green onions, about 6
1/2 cup crumbled feta
2 tbsp chopped parsley
1 tbsp lemon juice
Preheat oven to 450 F. Toss potatoes with 1/4 cup olive oil. Season with salt and pepper. Roast for 15 to 20 minutes or until tender, tossing occasionally. Cool slightly.
Toss potatoes with green onions, feta, parsley, lemon juice and remaining 2 tbsp olive oil. Serve warm or at room temperature.