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Recipes

Roasted New Potato Salad with Herby Feta and Lemon Vinaigrette

This Easter, serve up our delicious roasted new potato salad. The crispy potatoes, infused with garlic and rosemary, are paired with crunchy cucumbers, radishes, and a tangy lemon vinaigrette. Finished with herby feta and a sprinkle of fresh dill and mint, it’s a vibrant, flavourful dish that complements any Easter spread, whether as a side or light main.

Ingredients

For the roasted potatoes:

1kg small new potatoes
6 garlic cloves, peeled and lightly crushed
Zest of 1 lemon
2 sprigs fresh rosemary, finely chopped
Olive oil
Sea salt & freshly ground black pepper

For the salad:

1 pack mini cucumbers, thinly sliced (use the slicing disc on the Smeg food processor)
100g radishes, thinly sliced
½ red onion, finely sliced
40g feta, crumbled
½ bunch fresh dill, chopped
½ bunch fresh mint, chopped

For the lemon vinaigrette:

Juice of ½ lemon (freshly squeezed with the Smeg citrus juicer)
1 tbsp red wine vinegar
1 tsp wholegrain mustard
3 tbsp olive oil
Salt & pepper, to taste

Method

Preheat your Smeg oven to 200°C fan using the Circulaire function for even heat distribution.
Place the new potatoes in a saucepan of salted water. Boil for 15–20 minutes until just tender. Drain, then let them steam dry for 5 minutes—this helps them crisp up beautifully when roasted.
Tip the dry potatoes into a large Smeg baking tray, drizzle generously with olive oil, add the crushed garlic, and season with salt and pepper. Roast in the oven for 20 minutes.
Remove the tray, sprinkle over lemon zest and chopped rosemary, toss to coat, and roast for a final 5–10 minutes until golden and crispy.
While the potatoes roast, use the Smeg food processor to finely slice the cucumbers, radishes, and red onion. Transfer to a bowl and chill until ready to serve.
In a small bowl, whisk together lemon juice (from the Smeg citrus juicer), red wine vinegar, wholegrain mustard, and olive oil. Season to taste.
In a large mixing bowl, gently toss the warm potatoes with the fresh veg and herbs. Drizzle over the vinaigrette and mix to combine.
Crumble feta over the top and garnish with extra dill and mint.