Smashed Potato Salad

Smashed Potato Salad

This smashed potato salad is honestly one of those recipes we keep coming back to again and again. There's something about getting crispy, golden edges on a potato and then loading it up with creamy dressing that just hits different every single time. It's the kind of side dish that quietly steals the show at any table, and we've had more than a few people ask us for the recipe after serving it at a barbecue. If you've only ever had cold, stodgy potato salad before, trust us, this one is going to change your mind completely.

Cook: 60 min
Serves 4

Before You Start

  • Preheat oven to 200°C
  • Large baking tray
  • Large saucepan
  • Colander
  • Blender
  • Fork or heavy glass for crushing

Ingredients

  • 1kg baby potatoes
  • 2 tbsp olive oil
  • 60g plant-based butter
  • 1 tsp dried oregano
  • 1 tsp garlic powder
  • ½ tsp smoked paprika
  • 1 tsp sea salt
  • 1 tsp black pepper
  • 100g radishes
  • 2 spring onions
  • 80g watercress
  • 150g Kalamata olives
  • 2 tbsp olive oil
  • 10g fresh parsley
  • 10g fresh tarragon
  • 1 lemon
  • 1 tbsp capers
  • 25g tahini
  • 75g plant-based mayonnaise
  • 1 tsp Dijon mustard
  • 100ml water

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 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
2

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
3

Prepare the veg

  • Pick the parsley and tarragon
  • Zest and juice the lemon
  • Drain the capers
  • Slice the radishes
  • Slice the spring onion
4

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
5

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

Tips & Variations

  • Get them really golden: Don't rush the roasting stage. We know it's tempting to pull them out early but giving the smashed potatoes a full blast in a hot oven is what gets you those properly crispy edges that make all the difference.
  • Make it your own: This is a brilliant base recipe. Henry often throws in some capers or pickled red onion at the end for a bit of sharpness, and it works really well.
  • Salt your water properly: Season the cooking water generously, like properly generously. It's the only real chance you get to season the potato all the way through, and it makes a noticeable difference to the final flavour.

Why This Works

The trick is getting the potatoes properly steam-dried before you smash them. That extra five minutes in the colander means you get way crispier edges when they roast, and that contrast between the crunchy bits and the fluffy inside is exactly what makes this so good. Don't skip the smashing step either, those rough, uneven surfaces catch all the dressing and crisp up beautifully in the oven.