Smashed potato salad with herb dressing - Potato salad with smashed potatoes
A recipe for the best potato salad with smashed potatoes, cucumber and a creamy herb dressing.
Servings 4 people
Calories 382kcal
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
Instructions
- 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
Calories: 382kcal | Carbohydrates: 37g | Protein: 6g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 50mg | Sodium: 205mg | Potassium: 942mg | Fiber: 5g | Sugar: 6g | Vitamin A: 577IU | Vitamin C: 38mg | Calcium: 122mg | Iron: 2mg