Recipes
Smashed Potato Salad

Smashed Potato Salad | Recipe

Rating:

0 % of 100

(0) Rate the recipe

Smashed Potato Salad | Recipe

Name: Smashed Potato Salad
Cook time: 70 min
Yield: 4 Personen
Ingredients: 1 kg new potatoes; 2 tbsp olive oil; 3 tbsp JS Potato Allrounder; 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

Nils – Head Chef

Rating:

0 % of 100

(0) Rate the recipe

Cooking Time:

70 min

Difficulty:

Easy

Persons

Ingredients

3 tbsp

JS Potato Allrounder
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

Method

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

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

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.

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

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.

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.

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

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

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

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

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

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.

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.

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

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