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:

  1. 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.
  2. 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!
  3. Drizzle with olive oil, and season with salt and pepper. Bake for 35-45 minutes or until deep golden and crispy.
  4. In a mixing bowl, combine the yoghurt, mustard, lemon juice, vinegar, honey, parsley, and a pinch of both salt and pepper.
  5. Add the potatoes to the yoghurt dressing. Toss and serve.
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How to store

Store in an airtight container, in the fridge, for up to 3 days.