Smashed Potato Salad

Super simple
Super simple
Super simple
Super simple
1:00 h

Smashed potatoes had their moment last year however we've given them a summer makeover with this tangy green goddess dressing. The ultimate side dish or weekend sharer this recipe is a guaranteed crowd-pleaser.

Start cooking ➞




For the Potatoes

<item-todo-done>1kg baby potatoes<item-todo-done><item-todo-done>2 tbsp olive oil<item-todo-done><item-todo-done>60g plant-based butter<item-todo-done><item-todo-done>1 tsp dried oregano<item-todo-done><item-todo-done>1 tsp garlic powder<item-todo-done><item-todo-done>½ tsp smoked paprika<item-todo-done><item-todo-done>1 tsp sea salt<item-todo-done><item-todo-done>1 tsp black pepper<item-todo-done>

For the Salad

<item-todo-done>100g radishes<item-todo-done><item-todo-done>2 spring onions<item-todo-done><item-todo-done>80g watercress<item-todo-done><item-todo-done>150g Kalamata olives<item-todo-done><item-todo-done>2 tbsp olive oil<item-todo-done>

For the green goddess dressing

<item-todo-done>10g fresh parsley<item-todo-done><item-todo-done>10g fresh tarragon<item-todo-done><item-todo-done>1 lemon<item-todo-done><item-todo-done>1 tbsp capers<item-todo-done><item-todo-done>25g tahini<item-todo-done><item-todo-done>75g plant-based mayonnaise<item-todo-done><item-todo-done>1 tsp Dijon mustard<item-todo-done><item-todo-done>100ml water<item-todo-done>

Before you start

Oven 200C | 1 baking tray lined with baking paper | Saucepan

Prepare the potatoes

  • Place the potatoes in a large saucepan and cover with water and salt
  • Bring to a boil and simmer for 20-30 minutes until tender, depending on size of the potatoes. A fork should pierce through easily
  • Drain the potatoes and leave to steam dry in the colander for 5 minutes
  • Transfer to one of the baking trays and use a fork or the bottom of a heavy glass to lightly crush the potatoes without completely breaking

Roast the potatoes

  • Melt the butter
  • Mix in the olive oil, oregano, paprika, garlic powder, salt and pepper
  • Brush the butter all over the potatoes and roast for 30 minutes until crispy all over

Prepare the veg

  • Pick the parsley and tarragon
  • Zest and juice the lemon
  • Drain the capers
  • Slice the radishes
  • Slice the spring onion

Make the dressing

  • Place the parsley, tarragon, lemon juice and zest, capers, tahini, mayo, mustard and water in a blender
  • Blend until smooth and creamy
  • Taste to season with salt and pepper

Assemble the salad

  • Mix the radishes together with the watercress, spring onion and black olives
  • Drizzle with the olive oil and a pinch of salt and pepper
  • Transfer to a serving plate and top with the potatoes
  • Drizzle over the dressing to serve
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