Crispy Smashed Potato Salad
Serves 4
Directions
- 1Place the potatoes in a bowl, wash them and put them in a pot of salted water.
- 2Boil the potatoes until fork tender.
- 3Place the potatoes on a baking tray and flatten them with the bottom of a glass.
- 4Sprinkle with salt and pepper, then drizzle generously with olive oil.
- 5Roast until golden and crisp.
- 6In a bowl, combine mayo, yoghurt, tahini, chilli crisp, ginger, garlic, soy sauce, rice wine vinegar, lime zest and juice.
- 7Mix well, loosening with a splash of water if needed.
- 8Add the spring onion, fresh coriander and sesame seeds, mixing well.
- 9In a large bowl spoon in half the dressing, pour in the potatoes, then mix carefully to fully coat.
- 10Add more dressing as required, then finish with more spring onion, sesame seeds and chilli crisp.
Ingredients
- 750 g Jersey Royal potatoes
- salt
- pepper
- olive oil
- 4 tbsp mayo
- 4 tbsp Greek style yoghurt
- 2 tbsp tahini
- 2 tsp chilli crisp
- 1 lime, zest + juice
- 1 tbsp soy sauce
- 1 tbsp rice wine vinegar
- 1 garlic clove, minced
- 1 thumb sized knob ginger, minced
- 2 tbsp spring onion, chopped
- 2 tbsp fresh coriander, chopped
- 1 tbsp toasted black + white sesame seeds
Equipment
wooden bowlspatulaspoonforkknifecutting boardglass bowlcolanderpotbaking traybaking papersmall glass bowlzesterwhisk
Tips
- The best potatoes are Jersey Royals.
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