Smashed New potato salad

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

Add rinsed potatoes to a pan of water bring to the boil, then simmer for 15-20 minutes until tender.

Drain the potatoes, then crush by pressing each one with the base of a glass.

Drizzle with olive oil and season.

Cook on the BBQ until golden and crispy. Leave to cool.

Whisk together yoghurt, mayonnaise, Dijon mustard, lemon juice, red wine vinegar, garlic, dill and parsley. Add salt and pepper to taste.

Combine with the cucumber and shallot and refrigerate.

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.

Top with the crispy crushed potatoes, dill fronds, black pepper and a sprinkle of Cornish Sea Salt Smoky Paprika

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