Smashed Potato Salad

13 ingredients
7 steps

Ingredients

  • 1 1/2 lbs baby new potatoes
  • 1 tbsp olive oil
  • 2 tbsp butter
  • 4 large eggs
  • 4 slices bacon
  • 1/2 cup frozen peas, defrosted
  • 3 None green onions, finely sliced
  • 1/4 cup baby gherkins, quartered lengthwise
  • None None Dressing
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 2 tbsp lemon juice
  • 2 tbsp parsley, chopped

Directions

  1. 1
    Preheat oven to 400°F.
  2. 2
    Place potatoes in a saucepan and cover with water. Bring to a boil on high heat. Cook 10-15 minutes, until just tender. Drain well and return to saucepan. Cook over a low heat 1-2 minutes, to remove moisture.
  3. 3
    Transfer potatoes to an oven tray. Using a fork, squash down to flatten slightly. Drizzle with oil and dot with butter. Season to taste. Bake 30-35 minutes, until crisp and golden.
  4. 4
    Meanwhile, place eggs in a saucepan and cover with water. Bring to a boil. Boil for 10-15 minutes. Rinse under cold running water. Peel and quarter.
  5. 5
    Heat a frying pan on high. Cook bacon 2-3 minutes each side, until very crisp. Allow to cool and break into pieces.
  6. 6
    To make dressing, whisk all ingredients together in a small jug. Season to taste.
  7. 7
    In a large bowl, combine potatoes, bacon, peas, green onions and baby gherkins. Top with eggs and drizzle dressing over.

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