There’s something about Greek family gatherings that always stays with you sunshine, laughter, voices talking over one another, and a table overflowing with food. I remember sitting under the grapevine in my aunt’s courtyard, someone always passing around a big bowl of patatosalata. This version, with feta and a lemony olive oil dressing, is exactly how I remember it bright, fresh, and full of love.

STEP 1

Boil the potatoes in salted water until tender but not falling apart. Drain and let them cool slightly.

STEP 2

In a large bowl, combine the potatoes with the green pepper, spring onions, capers, and dill.

STEP 3

Crumble the feta over the top—don’t mix it in too much; it’s nice when it holds its shape.

STEP 4

In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper to make the ladolemono. Taste and adjust as needed.

STEP 5

Pour the dressing over the salad and gently toss everything together.

STEP 6

Serve at room temperature or slightly chilled with a glass of chilled Grati White wine and, of course, good company.