Smashed Potato Salad
Smashed potatoes had their moment last year however we've given them a summer makeover with this tangy green goddess dressing. The ultimate side dish or weekend sharer this recipe is a guaranteed crowd-pleaser.
Serves
Ingredients
For the Potatoes
<item-todo-done>1kg baby potatoes<item-todo-done><item-todo-done>2 tbsp olive oil<item-todo-done><item-todo-done>60g plant-based butter<item-todo-done><item-todo-done>1 tsp dried oregano<item-todo-done><item-todo-done>1 tsp garlic powder<item-todo-done><item-todo-done>½ tsp smoked paprika<item-todo-done><item-todo-done>1 tsp sea salt<item-todo-done><item-todo-done>1 tsp black pepper<item-todo-done>
For the Salad
<item-todo-done>100g radishes<item-todo-done><item-todo-done>2 spring onions<item-todo-done><item-todo-done>80g watercress<item-todo-done><item-todo-done>150g Kalamata olives<item-todo-done><item-todo-done>2 tbsp olive oil<item-todo-done>
For the green goddess dressing
<item-todo-done>10g fresh parsley<item-todo-done><item-todo-done>10g fresh tarragon<item-todo-done><item-todo-done>1 lemon<item-todo-done><item-todo-done>1 tbsp capers<item-todo-done><item-todo-done>25g tahini<item-todo-done><item-todo-done>75g plant-based mayonnaise<item-todo-done><item-todo-done>1 tsp Dijon mustard<item-todo-done><item-todo-done>100ml water<item-todo-done>
Before you start
Oven 200C | 1 baking tray lined with baking paper | Saucepan
Prepare the potatoes
- Place the potatoes in a large saucepan and cover with water and salt
- Bring to a boil and simmer for 20-30 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
Roast the potatoes
- Melt the butter
- Mix in the olive oil, oregano, paprika, garlic powder, salt and pepper
- Brush the butter all over the potatoes and roast for 30 minutes until crispy all over
Prepare the veg
- Pick the parsley and tarragon
- Zest and juice the lemon
- Drain the capers
- Slice the radishes
- Slice the spring onion
Make the dressing
- Place the parsley, tarragon, lemon juice and zest, capers, tahini, mayo, mustard and water in a blender
- Blend until smooth and creamy
- Taste to season with salt and pepper
Assemble the salad
- Mix the radishes together with the watercress, spring onion and black olives
- Drizzle with the olive oil and a pinch of salt and pepper
- Transfer to a serving plate and top with the potatoes
- Drizzle over the dressing to serve