The smashed potato salad recipe went viral all around the world and there’s good reason - it literally is the most delicious potato dish I’ve ever eaten. You really need to give this one a go - this is my version, enjoy!
Prep
5 min
Cook
70 min
Serves
4
Difficulty
Medium
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Ingredients
Maris Piper potatoes 600 g (quartered)
chilli flakes ½ tsp
ground cumin 1 tsp
ground turmeric 1 tsp
onion granules 1 tsp
garlic granules 1 tsp
mustard seeds 1 tsp
cucumber ½ (diced)
red onion ½ (diced)
flat leaf parsley 2 tbsp (chopped)
fresh dill 2 tbsp (chopped)
mixed chillies ¼ (chopped)
mayonnaise 3 tbsp
wholegrain mustard 1 tsp
feta 80 g (crumbled)
Method
Peel and quarter the potatoes.
Par boil the potatoes for 8 minutes, then drain and leave to cool in a colander for 5 minutes.
Preheat the oven to 200°C/ 180°C fan.
Add a generous glug of oil to a deep oven tray and place in the oven for 5 minutes to get it hot.
In a large bowl combine the potatoes with the chilli flakes, cumin, turmeric, onion granules, garlic granules and mustard seeds, season with salt to taste.
Carefully, remove the tray from the oven and place the potatoes in the hot oil. With a spoon coat the potatoes in the hot oil, being very careful.
Bake the potatoes for 30 minutes, turning twice.
After 30 minutes remove the tray from the oven and using a glass or a mug gently crush the potatoes (this will help with getting those lovely crispy bits). Bake the potatoes for another 30 minutes.
Meanwhile, deseed and dice the cucumber. Peel and dice the red onion. Finally chop the parsley and dill. Deseed and chop the chilli.
Prepare the mayonnaise dressing. In a bowl combine the mayonnaise, mustard, cucumber, red onion, herbs and chilli (use as much or as little chilli as you like).
Once the potatoes are cooked, fold them through the mayonnaise dressing, crumble the feta on top and serve. Enjoy!
