This Greek-inspired warm salad combines the humble potato with briny capers, dried oregano, and plenty of extra virgin olive oil. It’s easy to assemble, filling enough for lunch or a side, and perfectly suited to a loaf of bread or some grilled fish.

Cretan cooks know that a plate of potatoes shines with just a handful of good ingredients: bright capers, dried oregano, and plenty of olive oil. This dish makes a satisfying lunch or side, equally suited to a kitchen in Chania or your own.

Ingredients

• 800g waxy potatoes (such as Charlotte or baby new potatoes)
• 1 small red onion (about 80g), finely sliced
• 2 tbsp capers in brine, drained
• 1 tsp dried oregano
• 60ml SPHERA extra virgin olive oil
• 1 lemon, juiced
• Salt and black pepper

Method

1. Scrub the potatoes clean and cut into bite-sized pieces. Place in a pot, cover with cold water and a generous pinch of salt, and bring to a boil.
2. Simmer the potatoes for 15 minutes, or until just tender. Drain well and tip into a serving bowl while still warm.
3. Add the finely sliced red onion and capers to the warm potatoes. Sprinkle over the dried oregano.
4. In a small bowl, whisk the olive oil and lemon juice with a little salt and black pepper. Pour this dressing over the potatoes.
5. Toss everything gently to combine. Taste and adjust seasoning if needed. Serve warm or at room temperature.