Crispy Smashed Potato Salad

I gave the viral crispy potato salad a go, and it didn’t disappoint! Naturally, I had to add my twist. Think roasted smashed potatoes with a creamy chicken salt mayo and Parmesan dressing, plenty of crunchy veggies, and fresh dill. It's a seriously moreish, texture-packed salad that’s sure to become a favourite.

Product: SAUC'D LOWNSLOW Chicken Salt Mayonnaise

Serves: 4-6
Effort: Easy
Prep time: 20 minutes
Cook time: 1 hour
Gluten free

Ingredients

• 900g baby potatoes, skin on
• 2 tbsp olive oil
• 1 tsp salt

Dressing

• 25g finely grated Parmesan
• 1/3 cup sour cream
• 1/3 cup chip dip mayo
• 1 tbsp apple cider vinegar

Salad

• 1 Lebanese cucumber, sliced lengthways and chopped
• 5-6 radishes, sliced
• 1-2 celery stalks, diced
• 10-12 baby pickled cucumbers, left whole
• 1/4 cup dill, chopped

Instructions

1. Place the whole potatoes and 1 tsp of salt in a medium pot, cover with cold water, and bring to a boil. Cook for 7-10 minutes or until you can easily insert a knife into the potatoes. Strain and let the steam dry the potatoes  slightly in a sieve.
2. Preheat your oven to 210c/ 190c fan. Line an extra-large baking sheet or two medium sheets with baking paper.
3. Spread the potatoes evenly on the prepared baking sheets, leaving space around each one. Use the back of a glass or jar to smash them flat. Brush or drizzle with olive oil and season with salt and pepper.
4. Roast for 45-50 minutes or until golden and crispy, flipping them over after about 30 minutes.
5. In a large mixing bowl, whisk together the dressing ingredients and set aside.
6. Dice and chop all the vegetables and herbs. If the cucumber has a lot of seeds, scoop out some to avoid excess juice in the salad.
7. Once the potatoes are done, let them cool for 5-10 minutes. You can leave them whole or pull them apart into smaller pieces, but don’t mix them into the salad until just before serving to keep them crisp.
8. Add the vegetables and herbs to the dressing and toss to combine.
9. Gently fold in the crispy potatoes, setting a few aside to top the salad. Garnish with extra radishes and dill for a pop of colour.

Hints & tips

Make Ahead Tips

• Boil the potatoes ahead of time and store them in a container.
• Pre-mix the dressing and store it in a jar in the fridge overnight.
• Dice the vegetables but wait to mix everything until just before serving to keep it fresh and crunchy.

Air Fryer Method

1. Preheat your air fryer to 200°C.
2. Follow steps 1 & 3 above, lightly spray with oil & then carefully place the smashed potatoes in the air fryer basket without overlapping.
3. Air fry for 15-20 minutes or until super crispy and golden. Let them cool before adding to the salad.