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Janan_112
Janan_112
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Tuesday 28 July 2026 16:25:36 GMT
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Crispy Smashed Potato Salad 🔥 Ingredients: For the potatoes: - 750g baby potatoes (e.g. Jersey Royals or new potatoes) - Olive oil - Salt & pepper For the dressing: - 3 tbsp mayonnaise - 2 tbsp Greek yogurt or sour cream - 1 tsp Dijon mustard - 1 tsp white wine vinegar or lemon juice - 1 garlic clove, grated - 1 handful of chopped fresh dill - 1 handful of chopped fresh chives - 1 handful of chopped fresh parsley - Salt & pepper, to taste To mix into the salad: - ½ cucumber, deseeded and finely chopped - 3 spring onions, finely sliced (save some for garnish) To finish: - Extra sliced spring onion - Extra fresh herbs (optional) - Chilli oil, for drizzling Method Boil the potatoes: Place the baby potatoes in a large pot of salted water. Boil for 15–20 minutes, or until tender when pierced with a fork. Drain and leave to steam-dry for 5 minutes. Smash & roast: Preheat the oven to 220°C (200°C fan). Spread the potatoes on a lined baking tray and gently flatten each one with a glass or spatula. Drizzle generously with olive oil and season well with salt and pepper. Roast until crisp: Roast for 30-40 minutes, flipping halfway if desired, until the edges are crispy and golden. Make the dressing: In a large bowl, mix together the mayo, yogurt, mustard, vinegar, garlic, dill, and a pinch of salt and pepper. Assemble the salad Once the potatoes are roasted and slightly cooled (still warm is ideal), toss them gently in the dressing along with the chopped cucumber and most of the sliced spring onions. Finish & serve: Transfer to a serving dish. Garnish with the reserved spring onions, extra herbs if using, and a generous drizzle of chilli oil just before serving. #SmashedPotatoSalad #EasySideDish #BBQSalad #ViralRecipes #PotatoLovers #CrispyPotatoes
Crispy Smashed Potato Salad 🔥 Ingredients: For the potatoes: - 750g baby potatoes (e.g. Jersey Royals or new potatoes) - Olive oil - Salt & pepper For the dressing: - 3 tbsp mayonnaise - 2 tbsp Greek yogurt or sour cream - 1 tsp Dijon mustard - 1 tsp white wine vinegar or lemon juice - 1 garlic clove, grated - 1 handful of chopped fresh dill - 1 handful of chopped fresh chives - 1 handful of chopped fresh parsley - Salt & pepper, to taste To mix into the salad: - ½ cucumber, deseeded and finely chopped - 3 spring onions, finely sliced (save some for garnish) To finish: - Extra sliced spring onion - Extra fresh herbs (optional) - Chilli oil, for drizzling Method Boil the potatoes: Place the baby potatoes in a large pot of salted water. Boil for 15–20 minutes, or until tender when pierced with a fork. Drain and leave to steam-dry for 5 minutes. Smash & roast: Preheat the oven to 220°C (200°C fan). Spread the potatoes on a lined baking tray and gently flatten each one with a glass or spatula. Drizzle generously with olive oil and season well with salt and pepper. Roast until crisp: Roast for 30-40 minutes, flipping halfway if desired, until the edges are crispy and golden. Make the dressing: In a large bowl, mix together the mayo, yogurt, mustard, vinegar, garlic, dill, and a pinch of salt and pepper. Assemble the salad Once the potatoes are roasted and slightly cooled (still warm is ideal), toss them gently in the dressing along with the chopped cucumber and most of the sliced spring onions. Finish & serve: Transfer to a serving dish. Garnish with the reserved spring onions, extra herbs if using, and a generous drizzle of chilli oil just before serving. #SmashedPotatoSalad #EasySideDish #BBQSalad #ViralRecipes #PotatoLovers #CrispyPotatoes

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