Smashed Potato Salad

by Trudy ~ Veggie num num on July 16, 2010

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Smashed Potato Salad

The humble potato really is such a delicious and versatile little thing that I just adore. Potato salad has always been a great standby “chuck whatever in” kind of recipe that I make often for an effortless meal.

However I have seen a few smashed potato recipes around lately and was inspired to try it as well and I am so glad I did! The result is a lovely warm salad, the potato skins go so crispy and the insides stay soft and fluffy, yum!

With bright and zesty fresh ingredients this potato salad recipe makes a colourful and very tasty vegetarian side dish. Perfect for a BBQ or lunch party, the salad could be made ahead and served cold if you prefer. However, with the crisp potatoes straight from the oven it is at its best served warm. Enjoy!!

Preparation time: 50mins
Serves 4 {as a side}

  • 750g new or small-medium sized potatoes, scrubbed
  • 1½ tsp yellow mustard seeds
  • 2 tbs olive oil
  • 1 green capsicum (bell pepper), finely diced
  • 1 lemon, zest & juice
  • 1-2 tbs fresh dill, roughly chopped
  • 1-2 tbs fresh parsley, roughly chopped
  • ¼ cup olive oil

Preheat the oven to 220°C/428°F

Lightly grease a good sized baking tray and place in the oven to warm.

Add the whole potatoes to a large pot and cover with water, bring to the boil and allow to cook gently for 15-20 minutes until potatoes are just soft enough to insert a knife. Strain and set aside for 1-2 minutes.

Using the flat of a wide knife gently press down ‘smashing’ the whole potatoes slightly, they may break apart a little but that is ok.

Add the smashed potatoes carefully to the warmed baking tray, sprinkle oven mustard seeds and drizzle with 2 tablespoons or so of olive oil. Return to the oven and roast for 20-25 minutes until skins are crisp. Remove from the oven and set aside to cool again for 1-2 minutes.

Meanwhile combine the diced capsicum, herbs and lemon zest together in a medium bowl.

To make a dressing whisk the juice from one lemon with the ¼ cup of olive oil adding ground rock salt and fresh cracked pepper to taste.

Combine the warm roasted potatoes in a large bowl with the herb mixture and the dressing, tossing gently until well combined. Serve warm or cold as a great vegan potato salad.

Smashed Potato Salad

This recipe was inspired by Super Food Ideas – Smashed Potato & Herb Salad – by Michelle Noerianto.

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{ 1 comment… read it below or add one }

Jennifer July 17, 2010 at 12:46 pm

This looks really yummy. I love how the potato skins are crispy!

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