Crispy Smashed Potato Salad with Herby Yoghurt Dressing

Equipment

Equipment recorded for this recipe.

• Large saucepan
• Colander
• Large rimmed roasting tray
• Baking paper
• Flat-bottomed glass
• Mixing bowl
• Serving platter

Ingredients

Check off each ingredient as you get it ready.

• Potatoes
• 1.2 kg baby potatoes, scrubbed and similar in size
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon fine salt, plus salt for the cooking water
• 1/2 teaspoon freshly ground black pepper
• Quick-pickled onion
• 1 small red onion, thinly sliced
• 1/3 cup (80 ml) red wine vinegar
• 1 teaspoon caster sugar
• 1/2 teaspoon fine salt
• Herby yoghurt dressing
• 3/4 cup (180 g) plain Greek yoghurt
• 1/3 cup (80 g) whole-egg mayonnaise
• 1 tablespoon Dijon mustard
• 2 tablespoons fresh lemon juice
• 1 small garlic clove, finely grated
• 1/3 cup finely chopped fresh dill
• 1/3 cup finely chopped flat-leaf parsley
• 2 spring onions, thinly sliced
• 1/2 teaspoon fine salt, plus more to taste
• Black pepper, to taste
• To finish
• 1 Lebanese cucumber, about 150 g, quartered lengthways and chopped
• 1 tablespoon chopped dill or parsley
• Lemon wedges, optional

Ingredient notes

Choose waxy baby potatoes that hold their shape after boiling.
Full-fat Greek yoghurt produces a dressing that clings without becoming watery.
Whole-egg mayonnaise rounds the yoghurt's acidity.
Salt the potato cooking water generously so the centres are seasoned.

How to make it

1. Combine the red onion, vinegar, sugar and 1/2 teaspoon salt. Massage gently for 20 seconds, then leave to pickle.

2. Put the potatoes in a saucepan and cover with cold water by 3 cm. Salt the water, bring to a boil, reduce to a simmer and cook 15–20 minutes until a thin knife slides through the centre.

3. Drain thoroughly and leave in the colander for 8–10 minutes so surface steam escapes.

4. Heat the oven to 220°C conventional or 200°C fan-forced. Line a large roasting tray and brush with half the olive oil.

5. Arrange the potatoes with room between them. Press each with a flat-bottomed glass to about 1.5 cm thick. Brush with remaining oil and season.

6. Roast for 35–45 minutes, rotating the tray after 25 minutes, until the edges are deeply golden and crisp.

7. Whisk the yoghurt, mayonnaise, mustard, lemon juice, garlic, dill, parsley, spring onions, salt and pepper. Refrigerate until needed.

8. Drain the pickled onion. Let the roasted potatoes cool on the tray for 10 minutes.

9. Spread one-third of the dressing over a platter. Add potatoes, cucumber and most of the onion. Spoon over enough dressing to lightly coat.

10. Finish with remaining onion and herbs. Serve immediately with lemon wedges and extra dressing on the side.

Variations & substitutions

• Herb swap: Use mint and parsley instead of dill.
• Vegan: Use unsweetened thick plant-based yoghurt and vegan mayonnaise.
• Extra savoury: Add 2 tablespoons chopped capers to the dressing.
• No mayonnaise: Replace it with additional Greek yoghurt for a tangier result.

What to serve with it

• Serve beside grilled vegetables, sausages, fish or barbecue chicken.
• Pack the components separately for a picnic and assemble just before eating.

Storage & reheating

• Boil and smash the potatoes up to one day ahead; refrigerate covered, then oil and roast before serving. Refrigerate dressing and pickled onion separately for up to one day. Refrigerate dressed leftovers promptly and use within 3 days. Discard food left unrefrigerated for more than 2 hours, or 1 hour in very hot conditions.