Smashed potato salad
Smashed potatoes tossed in a herby creamy dressing. The perfect side to any barbecue, picnic or summer meal.
Ingredients
For the crispy potatoes
For the dressing
- 120²µ/4½´Ç³ú mayonnaise
- 60g/2¼oz Greek-style yoghurt
- 1 lemon, juice only
- 1 garlic clove, finely chopped
- 1 tsp Dijon mustard
- 1 red onion, finely chopped
- 2 tbsp finely chopped fresh parsley
- 2 tbsp finely chopped fresh dill
- 2 tbsp finely chopped fresh chives
- half cucumber (about 150g/5½oz), deseeded and chopped into 1cm/½in pieces
- salt and freshly ground black pepper
Method
Preheat the oven to 220C/200C Fan/Gas 7
Put the potatoes in a saucepan and cover with cold salted water. The water should taste like sea water. Bring to the boil and cook the potatoes for 8–10 minutes, or until softened but still holding their shape.
Drain in a colander and leave for 10 minutes to steam dry.
Put the cooked potatoes onto a baking tray and carefully squash flat using the flat bottom of a sturdy water glass. Drizzle over the olive oil and season with salt and pepper.
Roast in the oven for 20 minutes, then flip using a fish slice and roast for a further 20 minutes. Don’t worry if they break when flipping, the more edges the crispier the potato.
Meanwhile, mix all the dressing ingredients in a large serving bowl.
Once the potatoes are cooked, allow them to cool slightly until they are warm to the touch.
Gently toss the slightly cooled potatoes in the dressing mix. Don’t worry about thoroughly covering every piece of potato in the dressing. This will give a nice mix of creamy and crunchy.
Recipe Tips
You can use baby potatoes or salad potatoes for this smashed potato salad, as seen in lots of social videos. However young potatoes retain their shape well after cooking. Meaning they don’t squash and crisp up as well as their older Maris Piper cousin.
When squashing the potatoes with the glass, roll the glass off the potato to remove instead of lifting up to avoid the potato sticking to the glass.
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