Crispy Smashed Potato Salad

BBQ season is here and the mains can’t always be the star of the show. You need delicious sides to complete the picture. And this crispy smashed potato salad was the best!!!! 

Crispy, crunchy potato skins with a fluffy interior, folded in a creamy dressing. Can you think of anything better? 

Preparation Time 5 minutes 

Cook Time 20 minutes 

Serves 6-8 (as a side) 

Ingredients 

1 kg baby potatoes- washed not peeled 

1 tablespoon olive oil 

Salt- to taste 

Black pepper- to taste 

Salad 

3/4 cup sour cream 

1/2 cup mayonnaise 

2 teaspoon dijon mustard

Juice of 1/2 Lemon 

2 teaspoons vinegar 

1/2 teaspoon minced garlic 

Salt and pepper- to taste 

1/4 cup chopped coriander 

1 green onion stalk- sliced 

1 medium cucumber- seeded and chopped 

https://www.youtube.com/watch?v=qsCd8X4uxvk

Instructions 

1. Boil the baby potatoes in salty water until softened. Drain them and set them aside. 

2. Transfer the potatoes to a lined baking tray. 

3. Place a square of parchment paper over the potato and squash it down with the bottom of a glass or mug. You need the extra surface area to make the potatoes extra crispy. 

4. Top the potatoes with the olive oil, salt and pepper. 

5. Bake the potatoes at 180c for 50-60 minutes until golden, crispy and cooked through. 

6. Remove them from the baking tray and set them aside to cool. Keep a few potatoes aside for topping the salad later. 

7. Mix all the ingredients for the salad. Chill this until ready to serve 

8. Before serving, add the potatoes and toss them all together until the potatoes are well coated. 

9. Garnish with extra potatoes and some sliced green onion. Serve immediately.