Greek Smashed Potato Salad

All the best bits of a Greek salad made even better with a whole pile of golden, crispy roasted potatoes. A marriage made in heaven.

Done in 50 minutes

Serves 4

Dish by Mia Jacobs

Ingredients

Smashed potatoes

1kgbaby potatoes

1 tspsalt

3 tbspolive oil

Greek salad

1 small red onion, very thinly sliced

1 tspdijon mustard

1-2garlic clove, minced

1/4lemon, juice

2 tbspred wine vinegar

3baby cucumbers, sliced widthwise

175gplum or cherry tomatoes

80gkalamata olives

2guindilla or pickled chillis

1.5 tsp dried oregano

150gvegan feta, crumbled

3 tbspextra virgin olive oil

to tastesalt

1 tbspvegan mayo

2 tbspvegan greek yoghurt

To serve

to garnishdill sprigs

a drizzleextra virgin olive oil

1 tsp pul biber/red pepper flakes

One of the best salads out there meets another iconic salad to make the ultimate BBQ side or even main for a midweek lunch. It truly cannot be beaten!

Method

Preheat the oven to 200 degrees or 180 fan. Fill a large saucepan with cold water and a big pinch of salt. Add the potatoes and bring to the boil. Boil for around 25-30 minutes until completely fork tender.

Whilst the potatoes boil, vigorously massage the thinly sliced red onion with the mustard, garlic, lemon juice, red wine vinegar and salt. Leave to macerate for 10-15 minutes.

Just before the potatoes have finished boiling, add the cucumbers, tomatoes, olives, chillis, oregano and feta to the bowl with the onions. Season with the olive oil, a touch more salt and lemon juice to taste. Toss everything together until completely combined.

Once the potatoes are cooked, drain and allow to steam dry completely.

Add to two baking trays lined with parchment paper. Flatten each potato with the bottom of a glass and drizzle with plenty of olive oil and salt. Roast for around 25 minutes, or until crispy and deeply golden brown (adding extra drizzles of olive oil as needed).

Once the crispy potatoes have cooled slightly, add to the salad with the vegan mayo and vegan yoghurt. Season to taste, garnish and serve immediately. Enjoy!

What do you think of the recipe?

save recipe

Mia Jacobs

follow

Mia is a self-taught cook with an obsession with street food and an absolute hatred for parsnips. Before joining Twisted Green, Mia founded an online vegan cooking school in the midst of the global pandemic and began teaching people all over the world how to cook incredible vegan food from the comfort of their own homes. Her mission was, and still is, to help transform kitchens everywhere from a daunting space to one that’s filled with the irresistible aroma of frying garlic, and some very special plant-based grub. She also believes that crisps and hummus are a gift to humanity.