Crispy Smashed Potato Salad
15m
30m
4 serves
Why you’ll love it 😋
Oh, so crunchy on the outside, soft and fluffy on the inside – this isn’t your average potato salad. It's the kind of side that rocks up to the BBQ and steals the show. Smash, dress, toss and watch everyone come back for seconds.
Ingredients 🛒
What to shop at ALDI
- Baby white potatoes400 g
- Lemon juice½ lemon
- Mayonnaise½ cup
- Plain or Greek-style yogurt¼ cup
- Dijon mustard1 tsp
- Wholegrain mustard1 tsp
- Clove garlic, minced1 clove
- Fresh dill, chopped¼ cup
- Parsley, chopped3 tbsp
- Chives, chopped3 tbsp
- Cucumber, finely diced1 cucumber
- Red onion, finely diced½ red onion
- Salt and pepperTo taste
- Olive oil(for smashing)
Method ⏲️
Golden, crunchy, herby goodness. These smashed potatoes get the perfect crisp before getting tossed in a creamy, tangy, herb-packed dressing that will have you going back for more.
Step 1: Cook Your Tots
Preheat your oven to 200 °C. Meanwhile, cook 400 g of baby white potatoes in boiling water until just tender (about 8-10 mins), then drain.
Step 2: Smash Your Tots
Line a tray with baking paper. Place the boiled potatoes on the tray, drizzle a small amount of olive oil under each potato, and gently smash each one with the bottom of a glass. Season with a pinch of salt.
Step 3: Roast Your Tots
Roast the potatoes in the oven for 30 minutes, turning once halfway through, until the edges are golden and crisp.
Step 4: Prepare The Dressing
While they bake, it’s time to make your delicious dressing. Mix ½ cup mayo, ¼ cup yogurt, lemon juice, 1 tsp of Dijon mustard, 1 tsp of wholegrain mustard, 1 clove of garlic, ¼ cup dill, 3 tbsp parsley and chives in a large serving bowl; season with salt and pepper.
Step 5: Chop The Veggies
Finely dice 1 cucumber and ½ a red onion and gently mix them into your dressing mixture.
Step 6: Mix It Altogether
Once the potatoes are crisp and hot, toss them with the dressing, then gently fold. Serve straight away for a deliciously creamy, crunchy delight.
