Warm Grilled Potato Salad with Lemon and Oregano
12 medium sized red potatoes
Cut the potatoes into 1/2 inch slices and gently par-boil them in salted water for 4 or 5 minutes or until a fork can be pushed through a slice but it is not soft and fully cooked. Drain the potatoes and let them cool on a clean tea towel in a single layer. When they are cool enough to handle very lightly brush each side of the potatoes with
and lightly season them with salt and pepper.
Grill on medium heat until they are golden brown, fully cooked and fork tender. Remove from the grill and toss with:
2 tbsp extra virgin olive oil
1/2 small red pepper, finely diced
finely grated zest of one lemon
juice of one lemon
2 tbsp chopped fresh oregano
2 tbsp chopped fresh chives
Crumble feta cheese over the top if desired when serving.