Start by placing the potatoes in a large pot and cover them with salted water. Bring to a boil, then simmer for about 15 minutes, until fork-tender. Drain and cool.

Allow the potatoes to cool for about 10 minutes. Slice into bite-sized pieces.

In a medium bowl, whisk together the olive oil, lemon juice, salt, and black pepper until slightly emulsified.

In a large mixing bowl, combine potato pieces, crumbled feta, sliced red onion, and chopped parsley. Pour the dressing over and mix gently.

Gently toss the ingredients to coat without breaking the potatoes.

Cover and chill in the refrigerator for at least 30 minutes to allow flavors to meld.

Before serving, give the salad a gentle toss, garnish with extra parsley if desired, and enjoy!