Smashed potato salad

main dish Swiss cuisine family kitchen
Total: 1 hr 15 min. | Active: 45 min.
vegetarian, gluten-free

Potato salad may not be the first thing that springs to mind when it comes to new food trends. However, this recipe has been going viral for some time, not least because of its unusual preparation method. The hype is for good reason, as the potatoes become really crispy when roasted in the oven - a consistency that takes a bit of getting used to in a salad, but that is truly delectable.

Recipe by:
Corinne and Bettina - nom-nom

Ingredients

for 4 people

Potatoes
1 ½ kg small waxy potatoes
  salted water, boiling
4 tbsp olive oil
1 ½ tsp salt
a little  pepper
Dressing
2 tsp Dijon mustard
1 tbsp white wine vinegar
1 tbsp mayonnaise
150 g plain greek yoghurt
300 g celery, sliced
4  radishes, sliced
1  spring onion incl. green part, cut into thin rings
½  cucumber, sliced
  salt and pepper to taste
To serve
½ bunch dill, torn into pieces
½ bunch flat-leaf parsley, leaves torn off
½ bunch chives, finely chopped

How it's done

Potatoes

Cook the potatoes (uncovered) in boiling salted water for approx. 25 mins. until soft, drain. Place the potatoes on two baking trays lined with baking paper, leave to stand for approx. 5 mins., allowing the moisture to evaporate.

Flatten the potatoes using the bottom of a glass, drizzle with oil, season.

To roast

Approx. 30 mins. in the centre of an oven preheated to 200 °C. Remove, allow the potatoes to cool slightly.

Dressing

Place the mustard in a bowl along with all the other ingredients up to and including the yoghurt, mix well. Add the celery and all the other ingredients up to and including the cucumber, mix, season.

To serve

Add the potatoes to the salad, mix carefully, plate up, sprinkle with herbs.

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