Smashed potato Greek salad
The humble potato salad is something I always scan the table for at barbecues and feel disappointed at its absence! This is a riff on a potato salad but brings together two magnificent things: a Greek salad and the viral smashed potato trend that’s been smashing (SORRY) it on social media lately. It’s more substantial and filling than a regular Greek salad and so can be served alongside a protein for a complete meal. I hope you enjoy it!
Smashed potatoes:
400g jersey royal or baby potatoes
2tbsp extra virgin olive oil
1tsp dried oregano
1 minced garlic clove
Pinch of salt
Salad:
100g feta
80g pitted and black olives
300g on the vine tomatoes
1/2 large cucumber de-seeded
1/2 large red onion
A couple of roughly chopped jarred green chilli peppers (optional)
Dressing:
3tbsp extra virgin olive oil
1 minced garlic clove
1/2tsp dried oregano
1tsp red wine vinegar
Pinch of salt
Fresh dill for topping the salad
Method
*This recipe uses an air fryer to cook the potatoes but if you’re using a regular oven, pre heat to 200c and bake the potatoes for 30 minutes.
Add your potatoes to boiling water and par boil for 10 minutes. Drain them and leave to sit for 5 minutes to allow any excess moisture to evaporate.
Place the potatoes in your air fryer (or on a lined baking tray) and gently press down on them with a mug, cup or potato masher until they’re slightly flattened and cracks form.
Whisk together the oil, oregano, garlic and salt and brush over the potatoes using a pastry brush.
Bake the potatoes at 200c for 20 minutes, flipping them halfway through.
Quarter your tomatoes, finely slice the red onion, halve the olives and roughly chop the cucumber. Add to a large bowl and roughly crumble in the feta using your hands. I find that crumbling the feta gives more texture and helps to create a sort of chunky dressing to coat the salad, but you could just uniformly cut the feta into chunks if you prefer.
Whisk together the ingredients for the dressing and pour over the salad. Toss everything together and leave to sit in the fridge while the potatoes continue to cook.
Add the smashed potatoes to the salad, toss again and serve. Top with fresh dill sprigs.