Warm smashed potato salad with garlicky mushrooms, baby spinach, and whipped feta with dill

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the baby potatoes in a pot with water and a pinch of salt, bring to a boil, and cook for 12-15 minutes until tender but not falling apart. Drain well.

2. 2

   Transfer the potatoes to a baking sheet, add 1 1/2 tablespoons olive oil, a pinch of salt and pepper, and gently smash each potato with the bottom of a glass or a spatula. Roast for 20-22 minutes at 220 °C / 425 °F, flipping halfway through, until golden and crisp around the edges.

3. 3

   Meanwhile, heat a large skillet over medium-high heat. Add 1 tablespoon olive oil and toast the pumpkin seeds for 1-2 minutes, stirring, until they start to pop lightly. Remove and set aside.

4. 4

   In the same skillet, add another 1 tablespoon olive oil. Add the mushrooms and cook for 5-7 minutes until they release their moisture and brown. Add the chopped garlic, half of the lemon zest, a pinch of salt, and pepper, and cook 1 minute more.

5. 5

   For the cream, blend or mash together the feta cheese, Greek yogurt, 1 teaspoon Dijon mustard, half of the dill, 1 tablespoon lemon juice, and 1 tablespoon olive oil until creamy but still thick. If desired, add 1 teaspoon honey to soften the tang.

6. 6

   In a large bowl, combine the red onion with the remaining lemon juice, 1/2 teaspoon Dijon mustard, the remaining zest, the last 1/2 tablespoon olive oil, and a pinch of salt and pepper. Let it sit for 2 minutes so it softens slightly.

7. 7

   Add the baby spinach to the bowl with the onion and toss. Add the hot mushrooms so the spinach wilts just slightly. Add the roasted smashed potatoes and toss gently so they do not break too much.

8. 8

   Serve the warm salad on a platter. Spoon the whipped feta and dill cream over the top, then finish with the toasted pumpkin seeds and the remaining fresh dill. Adjust with more salt, pepper, or a few extra drops of lemon juice if needed.