Smashed Potato Salad
- Super simple
- 1:00 h
- 17 ingredients
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.
Serves: 4
Ingredients
For the Potatoes
- 1kg baby potatoes
- 2 tbsp olive oil
- 60g plant-based butter
- 1 tsp dried oregano
- 1 tsp garlic powder
- ½ tsp smoked paprika
- 1 tsp sea salt
- 1 tsp black pepper
For the Salad
- 100g radishes
- 2 spring onions
- 80g watercress
- 150g Kalamata olives
- 2 tbsp olive oil
For the green goddess dressing
- 10g fresh parsley
- 10g fresh tarragon
- 1 lemon
- 1 tbsp capers
- 25g tahini
- 75g plant-based mayonnaise
- 1 tsp Dijon mustard
- 100ml water
Before you start
Oven 200C | 1 baking tray lined with baking paper | Saucepan
Step 1
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
Ingredients
- 1kg baby potatoes
Step 2
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
Ingredients
- 2 tbsp olive oil
- 60g plant-based butter
- 1 tsp dried oregano
- 1 tsp garlic powder
- ½ tsp smoked paprika
- 1 tsp sea salt
- 1 tsp black pepper
Step 3
Prepare the veg
- Pick the parsley and tarragon
- Zest and juice the lemon
- Drain the capers
- Slice the radishes
- Slice the spring onion
Ingredients
- 100g radishes
- 2 spring onions
- 10g fresh parsley
- 10g fresh tarragon
- 1 lemon
- 1 tbsp capers
Step 4
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
Ingredients
- 25g tahini
- 75g plant-based mayonnaise
- 1 tsp Dijon mustard
- 100ml water
Step 5
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
Ingredients
- 80g watercress
- 150g Kalamata olives
- 2 tbsp olive oil