Guacamole Smashed Potato Salad
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
Ingredients
For the Potatoes
<item-todo-done>750g baby new potatoes<item-todo-done><item-todo-done>2 tbsp olive oil<item-todo-done><item-todo-done>1 tsp smoked paprika<item-todo-done><item-todo-done>1 tsp ground coriander<item-todo-done><item-todo-done>1 tsp garlic powder<item-todo-done>
For the Guacamole Dressing
<item-todo-done>1 avocado<item-todo-done><item-todo-done>½ tsp red onion<item-todo-done><item-todo-done>10g fresh coriander<item-todo-done><item-todo-done>80g plant-based yoghurt<item-todo-done><item-todo-done>50g plant-based mayonnaise<item-todo-done><item-todo-done>1 lime<item-todo-done><item-todo-done>¼ tsp chilli flakes<item-todo-done><item-todo-done> salt and pepper to taste<item-todo-done>
For the Salad
<item-todo-done>200g tin of sweetcorn<item-todo-done><item-todo-done>200g black beans<item-todo-done><item-todo-done> hot sauce<item-todo-done><item-todo-done>1 red chilli<item-todo-done>
Before you start
Oven or air fryer at 220C | 1 baking tray lined with baking paper and lightly oiled | Saucepan
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
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
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