- Measurements:
We use Australian measurements. 1 teaspoon = 5ml, 1 tablespoon = 20ml and 1 cup = 250ml. - Choose the Right Potatoes
Baby potatoes or small waxy potatoes work best. They hold their shape well and roast with fluffy centres and crisp edges. - Salt the Cooking Water
Add a good pinch of salt to the boiling water. This seasons the potatoes from the inside and improves the final flavour. - Let the Potatoes Steam Dry
After draining, let the potatoes sit for a minute so excess moisture evaporates. Drier potatoes roast and crisp better. - Smash Gently
Press the potatoes just enough to flatten them slightly. If smashed too hard they will break apart on the tray. - Use a Large Tray
Spread the potatoes out so they roast evenly. Overcrowding causes them to steam instead of turning golden. - Roast Until Deeply Golden
Do not rush this step. The best flavour comes from well roasted edges. - Dress the Potatoes While Warm
Warm potatoes absorb the dressing better and carry more flavour through the salad. - Optional Extras
Capers and cornichons add a salty tang and extra flavour. If you prefer a simpler salad, leave them out and the recipe will still taste great. - Add Herbs at the End
Mix fresh herbs through just before serving so they stay bright and fresh. - Taste Before Serving
Give the salad a quick taste before serving. A small squeeze of lemon or pinch of salt can lift the whole dish.
Smashed Potato Salad with Creamy Mustard Dressing
Golden roasted smashed potatoes tossed with a creamy yoghurt mustard dressing, fresh herbs, red onion, capers, and cornichons. A fresh twist on classic potato salad with plenty of flavour and texture.
Ingredients
for the potatoes
- 1kg baby potatoes
- 2 tablespoons olive oil
- Salt and pepper, to taste
for the dressing
- ½ cup whole egg mayonnaise
- ⅓ cup Greek style natural yoghurt
- 1 tablespoon dijon mustard
- 1 tablespoon white wine vinegar
- 1 clove garlic, grated
- Salt and pepper, to taste
for the salad
- ½ small red onion, thinly sliced
- 2 spring onions, sliced
- 4-5 baby cucumbers (cornichons), finely diced (optional)
- 1 ½ tablespoons baby capers, rinsed and drained (optional)
- ⅓ cup chopped herbs, such as dill, chives, parsley or a mixture
Instructions
- Preheat oven to 220°C (200°C fan forced). Line a large baking tray with baking paper.
- Place the baby potatoes in a pot of salted water. Bring to a boil and cook until fork tender, about 15 minutes. Drain well.
- Place the potatoes on the tray and gently press each one with the base of a glass until slightly flattened. Drizzle with olive oil and season with salt and pepper.
- Roast for 40-45 minutes until the potatoes turn golden with crisp edges.
- In a bowl, whisk together the mayonnaise, Greek yoghurt, Dijon mustard, vinegar, garlic, salt, and pepper.
- Place the roasted potatoes in a large bowl (reserving one for garnish). Add red onion, spring onions, cucumber, capers and fresh herbs. Spoon over the dressing and gently fold to coat. Garnish with reserved crispy potato.
- Serve warm, cold or at room temperature.