Smashed Potato Salad
Prep time: 10 minutes
Cook time: 35 minutes
Total time: 45 minutes
Servings: 4
Ingredients:
10 Medium size potato (cut in half )
2 tbsp Olive oil
6 tbsp Greek yoghurt
½ Lemon (juiced )
1 tbsp red wine vinegar
1 tbsp Runny honey (or agave syrup )
2 tbsp Parsley (chopped )
Salt & pepper
Recipe:
- Preheat the oven to 200C/180C fan/gas mark 6. Add the potatoes to a pan and cover with water. Season with 1 tsp of salt and bring to the boil. Reduce the heat and simmer for 10-15 minutes, until the potatoes are tender but still a little al dente, then drain.
- Place the potatoes on a baking tray lined with baking paper, then use the back of a glass or ramekin to squish them, keeping them in one piece. The thinner you crush them, the crispier they'll get. Leave on the tray to steam dry for 5 minutes or so - makes them crispier!
- Drizzle with olive oil, and season with salt and pepper. Bake for 35-45 minutes or until deep golden and crispy.
- In a mixing bowl, combine the yoghurt, mustard, lemon juice, vinegar, honey, parsley, and a pinch of both salt and pepper.
- Add the potatoes to the yoghurt dressing. Toss and serve.
How to store
Store in an airtight container, in the fridge, for up to 3 days.
