Many many years ago before Santorini had been exposed to mass tourism, we arrived at the small village of Oia via a hired Jeep in order to witness the legendary sunset over the Aegean Sea. Here, the island’s nutrient-rich volcanic soil – which had formed a smoky film of dust over every cell of our overexposed skin – guarantees bumper crops from cherry tomatoes, fava beans and capers to white aubergines and the grapes used to make wines that are revered across the globe. Beautiful little potatoes are also grown by independent farmers which are traditionally roasted with fresh lemon juice until soft and creamy on the inside and lightly crispy and caramelised on the outside but, on that particular night, we enjoyed this much healthier warm potato salad alongside a richly sauced feta, red pepper and tomato saganaki (see the link for the recipe below), an array of hand-painted bowls filled with delicious dips and baskets of freshly baked bread.

Serves 4

Ingredients

1 red onion, thinly sliced
60ml Kalamata extra-virgin olive oil
2 tbsp freshly squeezed lemon juice (or good quality red wine vinegar)
500g small Charlotte potatoes, quartered lengthways
60g wild rocket
Dried wild oregano
Pul biber (optional)
Sea salt flakes and freshly ground mixed peppercorns

How I make it

In a large bowl, mix the olive oil with the lemon juice (or vinegar). Season to your taste and add the sliced onions. Set aside to marinate.

Meanwhile, place the potatoes in a large pan, cover with water and add plenty of sea salt. Bring to the boil and cook until soft, around 15 minutes. Drain and set aside to cool.

Add the cooled potatoes to the bowl and gently combine before adding a generous pinch of dried oregano. Add 150g of crumbled feta if you wish.

Place the rocket on a serving platter and gently arrange the potato salad over the top. Garnish with a little more oregano and pul biber (if using). Here’s the recipe for my Greek feta, romano pepper and tomato saganaki.