Smashed Potato Salad

INSTRUCTIONS

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Inspired by viral recipes on TikTok, this is the WA Potatoes version of a smashed potato salad! Eat it fresh to maximise the crunch-factor.

1. Preheat your oven to 200°C. Grease a large baking tray with a tablespoon of the olive oil and set aside.
2. Put the potatoes into a large pot and cover with cold water. Add the table salt, then bring to a boil and cook until tender when pierced with a fork, about 15-20 minutes. Drain the potatoes well and let them cool for 5 minutes.
3. Place potatoes on the greased baking sheet. Use the bottom of a jar or glass, gently press down on the potatoes until they are squashed, but still mostly in one piece. They should be about a centimetre thick, with lots of rough edges.
4. Drizzle the potatoes evenly with the remaining 3 tablespoons of olive oil and season generously with salt. Bake until crispy, about 30 minutes. Remove from the oven and let cool for 10 minutes.
5. While the potatoes are roasting, make the dressing. In a large bowl, whisk together Greek yogurt, mayonnaise, dill, parsley, shallot, garlic, Dijon, red wine vinegar, salt, and pepper. Scoop about a third of the dressing out and spread it over the base of a large serving platter.
6. When the potatoes are cool, reserve the crispiest ones as a garnish, then add the rest to the bowl with the remaining dressing. Add the cucumber and pickles and toss everything gently until well coated. Taste and season with extra salt and pepper, if necessary.
7. Pile the salad on top of the dressing on your serving platter, top with the extra crispy potato bits and garnish with a few extra bits of dill. Serve the salad immediately to maximise the texture of the smashed potatoes.

Recipe created by Emily Rhodes.