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Crispy Smashed Potatoes Salad

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This Smashed Potatoes salad is the perfect combination of extra crispy smashed potatoes, fresh garnishes, and a creamy tahini coconut dressing.  

Ingredients

Potatoes salad

  • 500 g baby potatoes
  • 150 g green peas
  • 1/4 cucumber, diced
  • Olive oil
  • Salt

Tahini sauce

  • 80 g dairy free greek style yogurt
  • 40 g tahini (sesame paste)
  • 1 shallot
  • 1/2 garlic clove
  • 2 tbsp capers
  • 1 bunch of fresh dill
  • 1 yellow lemon
  • Salt, pepper

Instructions

  1. Preheat the oven to 430 degrees F, and line a tray with baking paper.
  2. Rince and cook the potatoes in a pot of boiling water for 15 to 20 minutes, depending on their size. They must be just soft, but still firm in the middle.
  3. Drain and dry the potatoes. Place the potatoes on the baking tray, and smash them using the back of a flat plate. Drizzle with olive oil and sprinkle with salt.
  4. Bake in the oven for 25 to 30 minutes, until they are golden and crispy.
  5. Meanwhile, prepare the sauce. Finely chop the shallot, garlic, capers and dill. Add the yogurt, tahini, juice from half a lemon, salt, pepper, and all the chopped ingredients in a bowl. Mix to combine.
  6. Once baked, serve the crispy potatoes in a large dish. Add the green peas and the cubed cucumber. Drizzle with the sauce, and garnish with lemon zest and ground pepper.

Notes

  1. The boiling time of the potatoes is important for achieving the right texture. The potatoes should be just tender, yet still firm at heart, so they don’t turn into mush when mashed. Boiling time varies depending on the size of the potatoes: the smaller they are, the shorter the cooking time!
  2. The finer you mash the potatoes, the crispier they will be after cooking! Keep more thickness if you prefer fluffier potatoes.

Find it online: https://earlybrawd.com/crispy-smashed-potatoes-salad/