Add a bit of texture and smoky taste to a summer classic with Seasonal Spuds' smashed New potato salad with smoky paprika.
This recipe was created by Branston NPD Team.
SEASON
Summer
COMPLEXITY
Intermediate
PREPARATION TIME
10 minutes
COOKING TIME
30 minutes
SERVES
Serves 6
Ingredients
750g Cornish New potatoes
20ml Olive oil
For the dressing
150g Greek yoghurt
112g mayonnaise
2 tsp Dijon mustard
½ lemon, juiced
2 tsp red wine vinegar
1 clove garlic
10g fresh dill, (reserve a few fronds to serve)
12g parsley
1 cucumber, deseeded and finely sliced
1 shallot, finely chopped
Cornish sea salt flakes
Black pepper
To serve:
Cornish Sea Salt Smoky Paprika
Method
0
Add rinsed potatoes to a pan of water bring to the boil, then simmer for 15-20 minutes until tender.
2
Drain the potatoes, then crush by pressing each one with the base of a glass.
3
Drizzle with olive oil and season.
4
Cook on the BBQ until golden and crispy. Leave to cool.
5
Whisk together yoghurt, mayonnaise, Dijon mustard, lemon juice, red wine vinegar, garlic, dill and parsley. Add salt and pepper to taste.
6
Combine with the cucumber and shallot and refrigerate.
7
Once potatoes have cooled, roughly chop and fold into the dressing so they are completely coated. Save a little of the crispy crushed potatoes to garnish.
8
Top with the crispy crushed potatoes, dill fronds, black pepper and a sprinkle of Cornish Sea Salt Smoky Paprika
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