Crispy Smashed Potato Salad Recipe

For the potatoes:

1 kg (2.2 lbs) small potatoes

3 tablespoons olive oil

1 teaspoon salt

½ teaspoon black pepper

½ teaspoon paprika

For the salad:

2 cucumbers, diced small

½ red onion, finely chopped

Handful of fresh parsley or dill, chopped

For the dressing:

4 tablespoons mayonnaise

1 tablespoon mustard

1 tablespoon lemon juice

1 clove garlic, crushed

1 teaspoon honey or date syrup

Salt and black pepper to taste

Instructions:

1. Cook the potatoes in salted water until a knife pierces them easily but they still hold their shape.
2. Drain thoroughly and let them dry for several minutes. Transfer to a baking sheet lined with parchment paper and use the bottom of a glass to press down on each potato until it flattens and cracks slightly.
3. Drizzle with olive oil, sprinkle with salt, pepper, and paprika, then roast in an oven preheated to 220°C (425°F) for approximately 35-45 minutes, until the potatoes are deeply browned and their edges turn crispy.
4. While the potatoes bake, combine all dressing ingredients in a bowl and whisk until smooth.
5. Remove the potatoes from the oven and allow them to cool for 5-10 minutes. Combine with the cucumbers, onion, and fresh herbs.
6. Add the dressing just before serving and toss gently.

Don't let the salad sit too long with the dressing, the most appealing aspect here is the contrast between the creamy sauce and the potatoes that remain crispy.

Enjoy!