Place the potatoes in a pan of cold water with a very generous amount of salt and bring to the boil. Cook until tender; this should take about 20 minutes. Drain, and set aside to cool.

In the bottom of a large bowl whisk together the extra virgin olive oil and the fresh lemon juice.

Halve the potatoes into the bowl, then crumble in the feta. Peel and finely chop the red onion, before adding it to the potatoes along with the drained capers, chopped herbs and a good amount of black pepper.

Fold together the salad and season to taste with more salt and pepper, if needed. Set aside to allow the flavours to blend for at least 20 minutes.