Smashed Potato Salad
Smashed Potato Salad | Recipe
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Smashed Potato Salad | Recipe

Rating:
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(0) Rate the recipe
Just Spices
Cooking Time:
70 min
Difficulty | Just Spices Difficulty | Just Spices Difficulty | Just Spices
Difficulty:
Easy
Persons
  • 3 tbsp
    Potato Allrounder
    Perk up all kinds of potato dishes £3.99 £66.50/kg incl. 0% tax, excl. shipping
  • 1 kg
    new potatoes
  • 2 tbsp
    olive oil
  • 150 g
    Greek yoghurt
  • 100 g
    mayonnaise
  • salt and pepper, to taste
  • 4 pinches
    Original Salad Topping
  • 2
    spring onions, finely sliced
  • sprigs of dill

1
Preheat your oven to 200°C (top/bottom heat) or fan 180°C.


2
Wash the potatoes, put them in a pot of cold salted water, and bring to the boil. Simmer until tender, about 15–20 minutes.


3
Drain the potatoes and let them cool slightly. Place them on a baking tray and gently smash each potato with the bottom of a glass. Drizzle with olive oil and sprinkle with Potato Allrounder, ensuring each potato is well coated.


4
Roast the potatoes in the preheated oven for 25–30 minutes, or until they are crispy and golden brown.


5
While the potatoes are roasting, mix the Greek yoghurt and mayonnaise in a bowl. Season with salt and pepper to taste. Stir until the mixture is smooth and creamy.


6
Once the potatoes are done, let them cool for a few minutes. Place them in a large mixing bowl, and gently toss them with the yoghurt and mayo dressing, ensuring each potato is lightly coated.


7
Transfer the dressed potatoes to a serving dish. Sprinkle with Original Salad Topping, sliced spring onions and dill for garnish.


8
Serve your smashed potato salad as a delicious side at your next BBQ or family dinner. It’s best enjoyed while the potatoes are still slightly warm.

Nutritional information: (Per person)

Calories
505
kcal

Carbohydrates
51
g

Protein
7.7
g

Fat
31
g

Method

1
Preheat your oven to 200°C (top/bottom heat) or fan 180°C.


2
Wash the potatoes, put them in a pot of cold salted water, and bring to the boil. Simmer until tender, about 15–20 minutes.


3
Drain the potatoes and let them cool slightly. Place them on a baking tray and gently smash each potato with the bottom of a glass. Drizzle with olive oil and sprinkle with Potato Allrounder, ensuring each potato is well coated.


4
Roast the potatoes in the preheated oven for 25–30 minutes, or until they are crispy and golden brown.


5
While the potatoes are roasting, mix the Greek yoghurt and mayonnaise in a bowl. Season with salt and pepper to taste. Stir until the mixture is smooth and creamy.


6
Once the potatoes are done, let them cool for a few minutes. Place them in a large mixing bowl, and gently toss them with the yoghurt and mayo dressing, ensuring each potato is lightly coated.


7
Transfer the dressed potatoes to a serving dish. Sprinkle with Original Salad Topping, sliced spring onions and dill for garnish.


8
Serve your smashed potato salad as a delicious side at your next BBQ or family dinner. It’s best enjoyed while the potatoes are still slightly warm.

Nutritional information: (Per person)

Calories
505
kcal

Carbohydrates
51
g

Protein
7.7
g

Fat
31
g

Smashed potato salad

The viral twist on the classic potato salad is this delicious smashed potato recipe. Crispy on the outside and fluffy on the inside, these potatoes get a flavour boost from our bestselling Potato Allrounder seasoning mix. Paired with a creamy yoghurt and mayo dressing, and finished with a sprinkle of Original Salad Topping and dill, it’s a side dish sure to steal the show at any BBQ.

 

More potato salads

We have more potato salad recipes on our site – try our favourite German potato salad or this lighter Mediterranean potato salad at your next barbecue.

Ingredients

Persons
  • 3 tbsp
    Potato Allrounder
    Perk up all kinds of potato dishes £3.99 £66.50/kg incl. 0% tax, excl. shipping
  • 1 kg
    new potatoes
  • 2 tbsp
    olive oil
  • 150 g
    Greek yoghurt
  • 100 g
    mayonnaise
  • salt and pepper, to taste
  • 4 pinches
    Original Salad Topping
  • 2
    spring onions, finely sliced
  • sprigs of dill
Recipe

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