Honey Mustard Smashed Potato Salad
Directions
- 1Preheat oven to 180 degrees Celsius.
- 2Boil the potatoes for 15 minutes in salted water.
- 3Add potatoes to a baking tray and squash with the back of a glass.
- 4Drizzle with plenty of oil and honey and seasonings.
- 5Pop in preheated oven for 45-60 minutes, turning occasionally.
- 6Add all the honey mustard sauce ingredients to a bowl and mix.
- 7Ladle the sauce onto a plate.
- 8Remove potatoes, roughly chop them up and add on top of the sauce.
- 9Top with more parmesan and fresh herbs.
Ingredients
- 500 g jersey royal potatoes
- drizzle olive oil
- salt
- pepper
- drizzle honey
- 1 tbsp grated parmesan
- 1 tsp italian herbs
- 1 tbsp mayo
- 1 tbsp greek yoghurt
- 1 tsp dijon
- 1 tsp whole grain mustard
- 0.5 tsp smoked paprika
- 2 tbsp honey
- 1 tsp garlic granules
- 1 tbsp apple cider vinegar
- 1 tbsp grated parmesan
- 1 tbsp chopped chives
- 1 tbsp chopped parsley
- 1 tbsp chopped dill
Equipment
baking trayovenbowl
Tips
- Do not toss the potatoes in the sauce to retain crispiness; instead, place them on top.
- Squash potatoes with the back of a glass for smashing.
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