CrispySmashedGuacamolePotatoes-min.jpg

Guacamole Smashed Potato Salad

  • Simple
  • 0:55 m
  • 15 ingredients

Potatomole? Guacatatoes? Whatever you call these, this Mexican style smashed potato salad is a great mid-week sharer for these drizzly days! Check out the full recipe below.

Serves: 6

Ingredients

For the Potatoes

  • 750g baby new potatoes
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp ground coriander
  • 1 tsp garlic powder

For the Guacamole Dressing

  • 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

For the Salad

  • 200g tin of sweetcorn
  • 200g black beans
  • hot sauce
  • 1 red chilli

Before you start

Oven or air fryer at 220C | 1 baking tray lined with baking paper and lightly oiled | Saucepan

Step 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

Ingredients

  • 750g baby new potatoes
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp ground coriander
  • 1 tsp garlic powder

Step 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

Ingredients

  • 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

Step 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

Ingredients

  • 200g tin of sweetcorn
  • 200g black beans
  • hot sauce
  • 1 red chilli