Smashed potato salad with herb dressing, dill and pickled gherkins – Potato salad with smashed potatoes.
This smashed potato salad with herb dressing is a fresh, crisp take on the classic potato salad – and it is seriously good.
The potatoes are first boiled until tender, then smashed on a baking tray and roasted in the oven until crisp and golden. Once they have cooled slightly, they are cut into rough chunks and tossed with fresh cucumber slices, fine strips of red onion and a creamy herb dressing with dill and pickled gherkins, among other things. The combination of golden, lightly crisp potato and creamy dressing is quite magical.
It is very easy to make and tastes best when freshly made – but you can easily make it ahead and keep it in the fridge for a couple of hours. Perfect as a side for barbecues or a roast, or as a lunch salad with a piece of fish or meat.
Smashed potato salad with herb dressing – Potato salad with smashed potatoes
Ingredients
- 650 g small potatoes, skin on
- 1 cucumber
- 1 red onion, cut into thin strips
- Oil spray or similar
Dressing
- 300 ml crème fraîche, preferably 9% fat
- 50 ml mayonnaise
- 2 cloves garlic crushed or finely grated
- 3 tbsp pickled gherkins, finely chopped
- 3 tbsp fresh dill, finely chopped
- 1/2 tsp onion powder
- Salt and freshly ground pepper
Method
- Boil the potatoes in salted water until tender – about 12 minutes depending on size.
- Halve the cucumber lengthways, scrape out the seeds and cut the cucumber into slices.
- Drain the potatoes and spread them out on a baking tray lined with baking parchment.
- Spray the tops with a little oil spray and smash the potatoes with the base of a glass.If they stick when you lift the glass, rub the base with a little oil and give the glass a twist once the potato is smashed. That way they release more easily without pulling half the potato with them.
- Season the potatoes with salt and freshly ground pepper and bake them in the middle of a preheated conventional oven (top and bottom heat) at 200°C for about 35 minutes.
- Let the potatoes cool, then chop them into rough chunks with a knife.
- Mix the ingredients for the dressing and season to taste with salt and freshly ground pepper. Bear in mind that the potatoes are already seasoned.
- Put the potatoes, cucumber and red onion in a bowl, pour over the dressing and mix well.
- Serve with a scattering of fresh herbs on top.
Nutrition
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