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Crispy Smashed Potato Salad

Crispy Smashed Potato Salad

Make this crispy Smashed Potato Salad. Serves 3. Golden brown baby potatoes, creamy garlic dressing with Best Foods® mayo, fresh herbs & chicken bacon. A flavorful side dish to try.

  • Time of preparation

    10 Minutes

  • Cooking time

    50 Minutes

INGREDIENTS

Creamy Garlic Dressing

  • 1 & ½ Tbsp Natural High Protein Greek Yoghurt
  • 1 & ½ Tbsp Best Foods Mayonnaise
  • 1 & ½ tsp Minced Garlic
  • ¼ Tbsp Apple Cider Vinegar
  • ¼ tsp Cumin
  • ¾ tsp Honey

Crispy Smashed Potatoes

  • 1kg Baby Potatoes
  • 1 Tbsp Olive Oil
  • ½ handful Fresh Curly Parsley
  • 3 tsp Fresh Dill
  • ¼ medium Cucumber
  • 1 stalk Spring Onion
  • 350g Chicken Bacon

RECIPE DIRECTIONS

  1. Whisk together the yoghurt, mayonnaise, garlic, cumin, honey, apple cider vinegar and lemon juice.

  2. Preheat the oven to 200ºC.

  3. Boil the potatoes for around 7-9 minutes until tender.

  4. Line a tray with baking paper, then lay the potatoes on the tray. Use the back of a glass or a jar to flatten out the potatoes. Drizzle with olive oil and season generously with salt and pepper.

  5. Bake for 45-60 minutes until golden brown and crispy, then cool for 5-10 minutes.

  6. Roughly chop the parsley and dill. Cut the cucumber into chunks and finely slice the spring onion.

  7. Fry the chicken bacon in a non-stick frying pan on medium-high heat until crispy. Cool for 5 minutes then dice.

  8. Assemble the salad with the crispy potatoes, cucumber, bacon, and creamy garlic dressing. Mix through half of the dill, parsley and spring onion then use the other half to garnish the top. Enjoy!