Smashed Potato Salad with Sesame Mayo
Directions
- 1Place the potatoes in a large saucepan and cover with water and salt. Bring to a boil and simmer for 20 minutes until tender.
- 2Drain the potatoes and leave to steam dry in the colander for 5 minutes.
- 3Transfer to a baking tray and use a fork or the bottom of a heavy glass to lightly crush the potatoes without completely breaking.
- 4Drizzle with olive oil and roast for 30 minutes until golden and crispy, flipping halfway or air fry for 15-20 minutes.
- 5In a small bowl, zest and juice the lime. Add the tahini, sesame oil, miso, mayo and water and whisk to combine.
- 6Slice the cucumber in half lengthways and scoop out the watery flesh with a spoon. Roughly chop into half moons.
- 7Finely chop the spring onion. Pick the coriander leaves.
- 8Place the potatoes in a large bowl with the cucumber, spring onion and coriander leaves.
- 9Add the sesame mayo and toss together to coat.
- 10Transfer to a serving platter and scatter over the sesame seeds.
- 11Drizzle over the chilli oil to serve.
Ingredients
- 1 kg baby potatoes
- 2 tbsp olive oil
- 4 spring onions
- 1 cucumber
- 15 g fresh coriander
- 1 tbsp black sesame seeds
- 2 tbsp crispy chilli oil
- 2 tbsp tahini
- 1 tbsp toasted sesame oil
- 1 tbsp white miso paste
- 100 g vegan mayo
- 1 lime
- 3 tbsp water
Equipment
large saucepancolanderbaking trayforkheavy glasssmall bowlwhiskspoon