Look no further for the perfect festive side for BBQs and roasts. This dish is the perfect way to use up potatoes and enjoy the nutritional benefits.
Cooked & cooled potatoes are a source of resistant starch which is excellent for gut health!
Crispy Smashed Potato Salad
Rated 5.0 stars by 1 users
Prep Time
10 minutes
Cook Time
60 minutes
Ingredients
- 6-8 Potatoes (medium)
- 60 ml Extra Virgin Olive Oil
- 1/2 tsp Smoked Paprika
- 1 tsp Garlic Powder (divided)
- Sea Salt & Black Pepper (to taste)
- 55 g Mayonnaise
- 3 tbsp Plain Greek Yoghurt
- 2 tsp Dijon Mustard
- 1½ tsp Lemon Juice
- 1 stalk schallot (sliced)
Directions
Bring a large pot of salted water to a boil. Carefully add the potatoes and cook until the potatoes are soft but not falling apart, about 10 to 15 minutes.
Preheat the oven to 220ºC.
In a small bowl, mix together the oil, smoked paprika and half the garlic powder. Season with salt and pepper.
Drain the potatoes and spread evenly across a baking sheet. Roughly smash the potatoes with the back of a fork or a cup. Brush the oil over the potatoes.
Bake for 25 minutes, flip, and return to the oven for 20 to 25 minutes or until crispy.
Meanwhile, in a large bowl, combine the mayonnaise, yoghurt, mustard, lemon juice, and remaining garlic powder.
Add the crispy potatoes to the bowl with the dressing and toss gently to combine. Season with salt and pepper as needed. Garnish with the schallots. Divide evenly between plates or bowls and enjoy!
