Greek Smashed potato salad Recipe
If you are seeking something in the lines of meat free Monday, you can guarantee that these spuds will be one of the top 5 faves, either as a side or even the main dish.
Recipe by: Monicia Horne
Ingredients:
- X1 pack baby potatoes
- 1 cup pitted olived
- ½ cup sundried tomatoes, chopped
- ¼ cup capers, drained
- 1 red onion, thinly sliced
- ¼ fresh dill, chopped
- 1-2 discs feta cheese, crumbled
- For the dressing
- 1 cup Clover Authentikos Greek style yoghurt, plain flavour
- 1 tsp chopped garlic
- Juice and zest of 1 lemon
- 1 tsp honey
- 1 tbsp fresh chives, chopped
- 1 tbsp olive oil
- salt and pepper to taste
How To Make Greek Smashed potato salad
- Add potatoes to a pot and fill up with enough water to cover the potatoes.
- Bring to a boil and cook until tender.
- Once tender, drain the water and place the potatoes onto a baking tray and drizzle with olive oil.
- Slightly smash the potatoes using a glass or potato masher, to flatten the potatoe.
- Drizzle with more olive oil if needed and season with salt and pepper.
- Roast in the oven for 10-15 minutes, until golden brown.
- Whisk together the ingredients for the dressing.
- Once the roast smashed potatoes have slightly cooled, place onto a platter and add the toppings.
- Drizzle over the dressing to serve.
Chefs Tip: Boiling the potatoes first instead will make the cooking process go quicker. You can also try this with larger potatoes.