Crispy Smashed Potato Salad with Creamy Herb Dressing

Crispy Smashed Potato Salad

Step 1: Boil the Potatoes [00:00]

Place your 750g baby new potatoes in a pot of cold, salted water. Bring to the boil, then simmer until fork tender (about 25-30 minutes). Meanwhile, pre-heat your oven to 200 degrees Celsius.

Step 2: Prepare the Dressing [00:30]

While the potatoes are boiling, make the dressing. In a mixing bowl, combine 3 tbsp mayo, 3 tbsp greek style yoghurt, juice of 1 lemon, and 1 garlic clove (minced). Finely dice 2 tbsp each of pickled gherkins, cucumber, red onion, chives, and dill, adding them to the bowl. Mix well to combine, then season to taste with salt and pepper. Leave to sit in the fridge until serving.

Step 3: Smash the Potatoes [01:00]

Once the potatoes are fork tender, allow them to steam dry completely. On a large lined baking tray, place and flatten the potatoes with the bottom of a glass, being careful not to overcrowd.

Step 4: Season and Roast [01:30]

Sprinkle the smashed potatoes with your seasonings of choice (like chicken salt), 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.

Step 5: Combine and Serve [02:00]

Allow the potatoes to cool once cooked. In a large mixing bowl, spoon 1/2 the dressing over the potatoes. Mix carefully to fully coat. Add more dressing as required, then finish with more fresh herbs. Serve as a side, or simply enjoy!