We can’t get enough of this potato salad using crispy, smashed baby potatoes. We like to create a lighter, creamy dressing using a mixture of greek yoghurt and mayonnaise and we’ve packed in lots of fresh herbs, mustard and some finely chopped gherkins
This Week
2 Dec - 8 Dec
Meal Prep Guide
Cook the smashed potatoes (store in an airtight container in the fridge).
Ingredients
- 700g baby potatoes
- Olive oil
- Salt and pepper
Method
- Preheat the oven to 200 degrees, fan bake.
- While the oven is coming to temperature, place the baby potatoes into a large pot, cover with water and add a generous pinch of salt. Bring to a boil and cook for 15-20 minutes or until tender (a fork can go through easily), then drain well.
- Add the potatoes to a lined baking tray and with a spatula or the bottom of a mug press down on each potato to ‘smash’ them. You want them to be smashed but still intact.
- Drizzle over a generous amount of olive oil and season with salt and pepper; pop in the oven to cook for 30-35 minutes until golden brown and crispy.
- Allow to cool completely before transferring into an airtight container.
Make the sauce for the smashed potato salad (store in an airtight container in the fridge).
Ingredients
- ⅓ cup plain or greek yoghurt
- ¼ cup mayonnaise
- 2 gherkins (finely chopped) – optional
- 2 tsp dijon mustard
- ¼ cup fresh chives (finely chopped)
- ¼ cup parsley (finely chopped)
- Salt and pepper
Method
- Add all of the ingredients to a small bowl and mix well to combine.
Tips
- To achieve the best crispy smashed potatoes, you want to make sure the tray isn’t crammed. We like to leave about ½ cm between each potato to ensure ultimate crisping.
- When buying mayonnaise look for brands that use olive oil not vegetable oil, we love using Sabato sold in most new worlds.
Shortcuts
- If you’re short on time you can just use boiled baby potatoes and not roast them.
Shortcuts
Vegetables
- Swap out the parsley for dill or coriander.
Protein
- For a vegetarian option add one tin of chickpeas (rinsed and drained and cook them on the same tray as the potatoes so they go nice and crispy).
- This meal also works really well with simple, pan-fried white fish.
- Add some sliced hard-boiled eggs to the potato salad.
Other
- Add 1 Tbsp of chopped capers to the potato salad sauce.
Ingredients
Smashed potato salad
- 700g baby potatoes
- Olive oil
- Salt and pepper
Dressing
- ⅓ cup plain or greek yoghurt
- ¼ cup mayonnaise
- 2 gherkins (finely chopped) – optional
- 2 tsp dijon mustard
- ¼ cup fresh chives (finely chopped)
- ¼ cup parsley (finely chopped)
- Salt and pepper
Steak
- 600-800g steak of choice (we used eye fillet)
- Olive oil
- Salt and pepper
Green beans
- 250g green beans, 1 bag (ends removed)
- 1 Tbsp olive oil
- 2 tsp red wine vinegar
- Salt and pepper
Method
- Preheat the oven to 200 degrees, fan bake.
- While the oven is coming to temperature, place the baby potatoes into a large pot, cover with water and add a generous pinch of salt. Bring to a boil and cook for 15-20 minutes or until tender (a fork can go through easily), then drain well.
- Add the potatoes to a lined baking tray and with a spatula or the bottom of a mug press down on each potato to ‘smash’ them. You want them to be smashed but still intact.
- Drizzle over a generous amount of olive oil and season with salt and pepper; pop in the oven to cook for 30-35 minutes until golden brown and crispy.
- To make the sauce, simply add all of the ingredients to a small bowl and mix well to combine.
- Once the potatoes have cooked, allow them to cool for 10-15 minutes before tossing them through the sauce.
- Season the steak with salt and pepper and drizzle over a little olive oil. Cook in a pan or BBQ for 3-4 minutes on either side depending on the size; once cooked allow to rest for 10 minutes.
- Finally, steam the green beans for 2-3 minutes until al dente. Pop into a small bowl, season with salt and pepper and drizzle over the olive oil and red wine vinegar; toss well.
- Serve the steak alongside the smashed potato salad and green beans.
Variations
Vegetables
- Swap out the parsley for dill or coriander.
Protein
- For a vegetarian option add one tin of chickpeas (rinsed and drained and cook them on the same tray as the potatoes so they go nice and crispy).
- This meal also works really well with simple, pan-fried white fish.
- Add some sliced hard-boiled eggs to the potato salad.
Other
- Add 1 Tbsp of chopped capers to the potato salad sauce.
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