Guacamole Smashed Potato Salad

Guacamole Smashed Potato Salad

This one came about because we couldn't decide between making guacamole or a potato salad, so we just did both at once and honestly it's become one of our most-made things. You get these crispy, golden smashed potatoes loaded with creamy avocado, zingy lime, fresh coriander and a little heat. It's proper crowd-pleasing stuff. The textures are just brilliant; crispy edges on the potatoes with that cool, silky guac situation on top. It works as a side, it works as a main, it works at a BBQ or straight from the tray on a Tuesday night. Make it tonight, trust us.

Cook: 55 min
Serves 6

Before You Start

  • Preheat oven to 200°C
  • Large baking tray
  • Large saucepan
  • Colander
  • Potato masher or fork
  • Large mixing bowl

Ingredients

  • 750g baby new potatoes
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp ground coriander
  • 1 tsp garlic powder
  • 1 avocado
  • ½ tsp red onion
  • 10g fresh coriander
  • 80g plant-based yoghurt
  • 50g plant-based mayonnaise
  • 1 lime
  • ¼ tsp chilli flakes
  • salt and pepper to taste
  • 200g tin of sweetcorn
  • 200g black beans
  • hot sauce
  • 1 red chilli

Method

1

Prepare the potatoes

  • Place the potatoes in a large saucepan and cover with water and salt
  • Bring to a boil and simmer for 25-30 minutes until tender, depending on size of the potatoes. A fork should pierce through easily
  • Drain the potatoes and leave to steam dry in the colander for 5 minutes
  • Transfer to one of the baking trays and use a fork or the bottom of a heavy glass to lightly crush the potatoes without completely breaking
  • Mix the olive oil with the paprika, coriander and garlic powder and brush over the potatoes
  • Roast for 30-40 minutes until golden and crispy, flipping half way or air fry for 15-20 minutes
2

Make the guacamole

  • Roughly chop half the coriander, reserving the rest to garnish
  • Peel and finely chop the red onion
  • Zest and juice the lime
  • Scoop out the avocado flesh into a bowl, discarding the stone
  • Use a fork or potato masher to mash down the avocado then stir through the yoghurt, mayo, onion, lime, chopped coriander and chilli flakes
  • Taste to season with salt and pepper
3

Make the salad

  • Deseed and finely slice the red chilli
  • Drain the sweetcorn and beans and place in a large bowl
  • When the potatoes are cooked, add to the bowl and drizzle over the guacamole dressing, tossing everything to coat
  • Transfer to a serving plate and drizzle over the hot sauce
  • Top with fresh coriander and red chilli

Tips & Variations

  • Get crispy potatoes: Make sure you really let the potatoes steam dry in the colander before smashing. Any extra moisture is the enemy of a good crispy edge, so give them a full 5 minutes at least.
  • Make it spicier: We love adding a finely chopped fresh chilli into the guacamole as well as a pinch of cayenne on the potatoes before roasting. Totally optional but really good if you like a bit of heat.
  • Serve it as a main: This is substantial enough on its own but it's also brilliant alongside some smoky black beans or a simple tomato salsa if you want to bulk it out into a proper feast.

Why This Works

The trick is letting the potatoes steam dry after boiling before you smash them; that's what gets you those crispy edges in the oven rather than a soggy mess. And making the guacamole fresh while the potatoes are roasting means everything comes together at the perfect moment with the best possible flavour. The contrast between hot, crispy potato and cool, creamy guac is genuinely something special.