Wash and halve your potatoes and cook until fork-tender.
While your potatoes cook, prepare the dressing by adding the oil, lemon, herbs (apart from the rosemary) and spices to a small bowl and whisk till combined.
Once the potatoes are cooked, strain them and add them to a large mixing bowl. While hot, toss the potatoes with the dressing, green onions, feta, and rosemary.
Enjoy immediately or as needed but I highly recommend letting the flavor marry by adding the dressing while the potatoes are still hot.
Video
Notes
Storage: The finished salad lasts up to 7-10 days in the refrigerator in a tightly sealed container. If you make the dressing ahead of time, I suggest storing it in the fridge in a sealed jar. It should last up to 2-weeks.Lemon: If you don't have lemon, use any vinegar you have on hand.