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Preheat the oven to 200'C.
Boil the potatoes for 10-15 minutes until soft when you poke with a knife.
Drain the potatoes, add them to a baking tray and smash them down with the base of a glass (preferably a clean one). Drizzle with a little olive oil and salt, then roast for 25-30 minutes until crispy.
While the potatoes roast, finely dice the red onion and chop the cucumber. Whisk together the dressing ingredients.
Once the potatoes are done and have cooled to room temperature, assemble your salad: add the potatoes to a large salad bowl along with the peas, edamame beans, red onion and cucumber. Crumble over the feta, drizzle over the dressing and toss everything together. Divide between two and enjoy!