Crispy Smashed Potato Salad

55 mins
Serves 1
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Directions

  1. 1Place the baby potatoes in a large pot of salted water and boil for 15–20 minutes, or until tender when pierced with a fork.
  2. 2Place the baby potatoes in a large pot of salted water and boil for 15–20 minutes, or until tender when pierced with a fork.
  3. 3Place the baby potatoes in a large pot of salted water and boil for 15–20 minutes, or until tender when pierced with a fork.
  4. 4Drain and leave to steam-dry for 5 minutes.
  5. 5Drain and leave to steam-dry for 5 minutes.
  6. 6Drain and leave to steam-dry for 5 minutes.
  7. 7Preheat the oven to 220°C (200°C fan).
  8. 8Preheat the oven to 220°C (200°C fan).
  9. 9Preheat the oven to 220°C (200°C fan).
  10. 10Spread the potatoes on a lined baking tray and gently flatten each one with a glass or spatula.
  11. 11Spread the potatoes on a lined baking tray and gently flatten each one with a glass or spatula.
  12. 12Spread the potatoes on a lined baking tray and gently flatten each one with a glass or spatula.
  13. 13Drizzle generously with olive oil and season well with salt and pepper.
  14. 14Drizzle generously with olive oil and season well with salt and pepper.
  15. 15Drizzle generously with olive oil and season well with salt and pepper.
  16. 16Roast for 30-40 minutes, flipping halfway if desired, until the edges are crispy and golden.
  17. 17Roast for 30-40 minutes, flipping halfway if desired, until the edges are crispy and golden.
  18. 18Roast for 30-40 minutes, flipping halfway if desired, until the edges are crispy and golden.
  19. 19In a large bowl, mix together the mayo, yogurt, mustard, vinegar, garlic, and dill.
  20. 20In a large bowl, mix together the mayo, yogurt, mustard, vinegar, garlic, and dill.
  21. 21In a large bowl, mix together the mayo, yogurt, mustard, vinegar, garlic, and dill.
  22. 22Add salt and pepper to taste.
  23. 23Add salt and pepper to taste.
  24. 24Add salt and pepper to taste.
  25. 25Once the potatoes are roasted and slightly cooled (still warm is ideal), toss them gently in the dressing along with the chopped cucumber and most of the sliced spring onions.
  26. 26Once the potatoes are roasted and slightly cooled (still warm is ideal), toss them gently in the dressing along with the chopped cucumber and most of the sliced spring onions.
  27. 27Once the potatoes are roasted and slightly cooled (still warm is ideal), toss them gently in the dressing along with the chopped cucumber and most of the sliced spring onions.
  28. 28Transfer to a serving dish.
  29. 29Transfer to a serving dish.
  30. 30Transfer to a serving dish.
  31. 31Garnish with the reserved spring onions, extra herbs if using, and a generous drizzle of chilli oil just before serving.
  32. 32Garnish with the reserved spring onions, extra herbs if using, and a generous drizzle of chilli oil just before serving.
  33. 33Garnish with the reserved spring onions, extra herbs if using, and a generous drizzle of chilli oil just before serving.

Ingredients

  • 750 g baby potatoes
  • 750 g baby potatoes
  • 750 g baby potatoes
  • olive oil
  • olive oil
  • olive oil
  • salt
  • salt
  • salt
  • pepper
  • pepper
  • pepper
  • 3 tbsp mayonnaise
  • 3 tbsp mayonnaise
  • 3 tbsp mayonnaise
  • 2 tbsp Greek yogurt or sour cream
  • 2 tbsp Greek yogurt or sour cream
  • 2 tbsp Greek yogurt or sour cream
  • 1 tsp Dijon mustard
  • 1 tsp Dijon mustard
  • 1 tsp Dijon mustard
  • 1 tsp white wine vinegar or lemon juice
  • 1 tsp white wine vinegar or lemon juice
  • 1 tsp white wine vinegar or lemon juice
  • 1 garlic clove
  • 1 garlic clove
  • 1 garlic clove
  • 1 handful chopped fresh dill
  • 1 handful chopped fresh dill
  • 1 handful chopped fresh dill
  • 1 handful chopped fresh chives
  • 1 handful chopped fresh chives
  • 1 handful chopped fresh chives
  • 1 handful chopped fresh parsley
  • 1 handful chopped fresh parsley
  • 1 handful chopped fresh parsley
  • salt
  • salt
  • salt
  • pepper
  • pepper
  • pepper
  • 0.5 cucumber, deseeded and finely chopped
  • 0.5 cucumber, deseeded and finely chopped
  • 0.5 cucumber, deseeded and finely chopped
  • 3 spring onions, finely sliced
  • 3 spring onions, finely sliced
  • 3 spring onions, finely sliced
  • chilli oil
  • chilli oil
  • chilli oil

Equipment

potcolanderbaking trayovenglass or spatulabowlspoonknifechopping board

Tips

  • This was absolutely insane, so make sure to give it a go.
  • still warm is ideal
Crispy Smashed Potato Salad | Clip Recipe