Heat oven to 400°F. On a baking tray lined with parchment paper or foil (optional), toss potatoes with lemon juice, quartered lemon, olive oil, parsley, salt, and pepper.
1 lb potatoes, ¼ cup lemon juice, 1 lemon, 3 tablespoons extra virgin olive oil, 2 tablespoons fresh parsley, ½ teaspoon sea salt, ½ teaspoon ground black pepper
Roast for 30 minutes, tossing the mixture 1-2 times while roasting.
While the potatoes cook, add onion, tomato, feta, chives, parsley, garlic, capers, and the remaining olive oil to a salad bowl.
1 medium red onion, 8.81 oz cherry tomato, ¼ cup crumbled feta cheese, ½ tablespoon chives, 1 garlic clove, 2 tablespoons capers
Remove the potatoes from the oven and let them cool 5-10 minutes. Add to the bowl with the other ingredients and toss together. Serve, and enjoy!
Notes
Greek potato salad can be served warmed, or chilled.
For additional add-ins, try olives or cucumbers.
You can use red onion or shallot.
I recommend using fresh lemon juice only.
Lining the baking sheet will make cleanup easier.
This salad will not do well reheated; if serving leftovers, serve them chilled.