Smashed Potato Salad with Peas
This Smashed Potato Salad with Peas is a fresh and flavorful vegan side dish made with crispy roasted smashed potatoes, sweet peas, crunchy cucumbers, juicy tomatoes, and plenty of fresh herbs. Tossed in a simple balsamic dressing with mint, sumac, and chili flakes, it's the perfect salad for BBQs, picnics, potlucks, or an easy family dinner.
Ingredients
For the Salad
- 500 g potatoes
- 1 tbsp olive oil for roasting
- Salt to taste
- 400 g frozen peas
- ½ cup fresh parsley chopped
- ½ cup fresh dill chopped
- ½ cup spring onions chopped
- 2 cucumbers finely diced
- 1 small white onion thinly sliced
- 1 tomato diced
For the Dressing
- 1 tbsp olive oil
- 1 tbsp balsamic vinegar
- ½ tsp dried mint
- ½ tsp sumac
- ½ tsp chili flakes or to taste
- Salt to taste
Instructions
- Boil the potatoes until fork tender. Drain well and allow them to steam dry for a few minutes.
- Place the potatoes on a baking tray and gently smash each one using the bottom of a glass or potato masher.
- Drizzle with 1 tablespoon olive oil, season with salt, and bake at 220°C (425°F) for 25–30 minutes, or until crispy and golden.
- Place the frozen peas in a bowl and cover with boiling water for 2–3 minutes. Drain and cool.
- In a large bowl, combine the peas, parsley, dill, spring onions, cucumbers, white onion, and diced tomato.
- In a small bowl, whisk together the olive oil, balsamic vinegar, dried mint, sumac, chili flakes, and salt.
- Add the warm crispy smashed potatoes to the salad, pour over the dressing, and gently toss to combine.
- Serve immediately while the potatoes are still crisp or chill before serving.