Crispy Smashed Potato Salad

---

SERVES 3-4 AS A SIDE

PREP TIME: 20 MINS

COOK TIME: 35 MINS 

---

---

Ingredients

---

FOR THE SMASHED POTATOES

10-12 MEDIUM POTATOES OF CHOICE

GENEROUS DRIZZLE OLIVE OIL

LARGE PINCH SALT

FOR THE SALAD

¼ CUP GHERKINS, DICED

¼ CUP CUCUMBERS, DICED

2 TBSP FINELY CHOPPED CHIVES

½ SMALL RED ONION, DICED

1 TBSP DILL, FINELY CHOPPED

FOR THE DRESSING

¼ CUP THICK GREEK GREEK YOGHURT

2 TBSP MAYONNAISE (I USED KEWPIE)

1 TSP DIJON MUSTARD

JUICE OF 1 LEMON

2 TSP EXTRA VIRGIN OLIVE OIL

1 TSP RED WINE VINEGAR

GENEROUS PINCH SALT

CRACKED PEPPER

---

Utensils

---

MEDIUM POT

MIXING BOWL

BAKING TRAY

GLASS TO SMASH POTATOES

---

Method

---

1. PREHEAT OVEN TO 180 DEGREES CELSIUS (FAN FORCED). IN A POT/SAUCEPAN BRING YOUR POTATOES TO THE BOIL (SALTED WATER OVER HIGH HEAT). REDUCE HEAT AND SIMMER UNTIL SKIN STARTS TO SPLIT/YOU CAN INSERT A FORK AND FEEL SOFTEN POTATO IN THE CENTRE. REMOVE FROM HEAT AND STRAIN

2. PLACE POTATOES ON A LINED BAKING TRAY AND LET COOL FOR A COUPLE OF MINUTES (EXCESS STEAM DISSIPATES)

3. USE THE BOTTOM OF A GLASS TO SMASH EACH POTATO. DRIZZLE GENEROUSLY WITH OLIVE OIL, SPRINKLE WITH SALT AND POP IN THE OVEN TO ROAST/CRISP UP (TIME WILL VARY PER OVEN BUT ROUGHLY 25-40 MINS)

4. PREPARE AND PLACE ALL SALAD INGREDIENTS IN LARGE MIXING BOWL. TOP WITH DRESSING INGREDIENTS AND TOSS THROUGH

5. ONCE POTATOES ARE GOLDEN AND CRISPY REMOVE FROM OVEN AND LET COOL FOR 10 MINS

6. TOSS THROUGH SALAD AND SERVE ALONGSIDE WHATEVER MAIN YOU DESIRE - ENJOY!

---