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Smashed Potato Salad

  • Super simple
  • 1:00 h
  • 17 ingredients

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: 4

Ingredients

For the Potatoes

  • 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

For the Salad

  • 100g radishes
  • 2 spring onions
  • 80g watercress
  • 150g Kalamata olives
  • 2 tbsp olive oil

For the green goddess dressing

  • 10g fresh parsley
  • 10g fresh tarragon
  • 1 lemon
  • 1 tbsp capers
  • 25g tahini
  • 75g plant-based mayonnaise
  • 1 tsp Dijon mustard
  • 100ml water

Before you start

Oven 200C | 1 baking tray lined with baking paper | 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 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

Ingredients

  • 1kg baby potatoes

Step 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

Ingredients

  • 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

Step 3

Prepare the veg

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

Ingredients

  • 100g radishes
  • 2 spring onions
  • 10g fresh parsley
  • 10g fresh tarragon
  • 1 lemon
  • 1 tbsp capers

Step 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

Ingredients

  • 25g tahini
  • 75g plant-based mayonnaise
  • 1 tsp Dijon mustard
  • 100ml water

Step 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

Ingredients

  • 80g watercress
  • 150g Kalamata olives
  • 2 tbsp olive oil