This warm potato salad swaps the usual mayonnaise for a dressing of hard-boiled eggs blended with feta and mustard, so it clings to the potatoes like a deviled-egg filling. Small potatoes get a 15-minute head start at 180°C (350°F), then a gentle press to crack the skins before going back in the oven; those cracked edges are what turn golden and crisp. The dressing goes on while everything is still warm, with pickled red onions and scallions for sharpness. No special egg trick is required either: a plain stovetop boil works as well as the oven method. Wait until the potato edges are deep gold and crunchy before you toss.
Instructions
- 1
Arrange the small potatoes on a tray and bake at 180°C (350°F) for 15 minutes to soften them.
15:00 - 2
Remove the tray and gently press each potato with a heavy can or masher, just enough to crack the surface.
- 3
Season the potatoes with salt, black pepper, and olive oil. Return them to the oven until golden and crisp at the edges.
- 4
For the dressing, cook the eggs until hard-boiled. The video uses the oven method: 200°C (400°F) for 10 minutes in a paper carton. Cool and peel them.
10:00 - 5
Blend the peeled eggs with feta and mustard until creamy and savory.
- 6
Transfer the crisp potatoes to a bowl. Add the warm egg-feta dressing, pickled red onions, and scallions. Mix gently and serve warm.
Watch the video
Frequently Asked Questions
Why blend egg into the dressing?
Blending hard-boiled eggs with feta and mustard makes a rich, savoury, creamy dressing without much mayo — like a deviled-egg coating for the potatoes.
Can I oven-cook the eggs?
Yes — the recipe bakes them at 200°C for 10 minutes (in a paper carton so they do not roll), then cools and peels. A regular stovetop boil works just as well.
Warm or cold?
Warm is best, while the potatoes are still crisp and the dressing is silky. It is still good chilled, but the edges soften as it sits in the fridge.