Begin by placing the baby potatoes in a large pot and cover them with cold, salted water, ensuring they are fully submerged. Bring the water to a rolling boil over medium-high heat and let the potatoes cook for about 15 minutes, or until they are fork-tender.

Once the potatoes are tender, carefully drain them in a colander and allow them to cool slightly on a tray. When they are cool enough to handle, slice them into bite-sized pieces.

In a large mixing bowl, combine the olive oil and freshly squeezed lemon juice. Whisk them together vigorously until the dressing becomes smooth and emulsified. Season with salt and pepper to taste.

Add the sliced potatoes to the bowl containing the dressing, followed by crumbled feta cheese, thinly sliced red onion, and freshly chopped parsley. Gently incorporate all the ingredients with a rubber spatula.

After mixing, cover your Potato and Feta Salad and place it in the refrigerator for at least 30 minutes.

When ready to serve, give the salad a gentle toss to re-distribute any dressing that may have settled at the bottom. Transfer the Potato and Feta Salad to a serving bowl, and enjoy it chilled or at room temperature.