Crispy Smashed Potato Salad
Ingredients
- 750g baby new potatoes
- Seasoning mix: 1tbsp each chicken and piri piri seasoning (I use @cornishseasalt or use smoked paprika + garlic powder)
- 3 tbsp mayo (use @hellmannsuk plant-based)
- 3 tbsp greek style yoghurt (use @coconutcollab)
- 1 lemon
- 1 garlic clove
- 2 tbsp each: pickled gherkins, cucumber, red onion, chives and dill
- Salt
- Pepper
- Olive oil
Preparation
Place your potatoes in a pot of cold, salted water. Bring to the boil, then simmer until fork tender, about 25-30 minutes. Meanwhile, preheat your oven to 200 degrees Celsius.
While the potatoes boil, make the dressing. In a mixing bowl, combine mayonnaise, yogurt, lemon juice, and garlic. Finely dice the gherkins, cucumber, onion, chives, and dill, and add them to the bowl. Mix well to combine, then season to taste with salt and pepper. Leave to sit in the fridge until serving.
Once the potatoes are fork tender, allow them to steam dry completely. Then, on a large lined baking tray, place and flatten the potatoes with the bottom of a glass, being careful not to overcrowd.
Sprinkle with your chosen seasonings, then drizzle generously with olive oil. Roast for 30-45 minutes, turning halfway, until completely crisp and golden. You may need to add a splash more oil if required. This can also be done in an air fryer, but may require experimentation.
Allow the potatoes to cool once cooked. In a large mixing bowl, spoon half the dressing. Pour in the potatoes, then mix carefully to fully coat. Add more dressing as required, and finish with more fresh herbs. Serve as a side or enjoy on its own.
