Crispy Smashed Baked Potato Salad

This potato salad is a delicious twist on a classic. Crispy, golden potatoes served with a tangy herb dip. Enjoy it warm or cold, as a side or light meal.
Sarah Butler
Sarah Butler
Recipe - Loughboy - SuperValu
Crispy Smashed Baked Potato Salad

Prep Time35 Minutes
Servings2
Cook Time75 Minutes
Ingredients
500g baby potatoes
3 tbsp extra virgin olive oil
1 spring onion, finely chopped
20g Parmesan cheese, grated
1 tbsp mayonnaise
1 tbsp natural yogurt
2 tbsp milk
½ tsp English mustard
1 tbsp fresh dill, chopped
1 tbsp fresh parsley, chopped
Juice of ½ lemon
Directions
Ingredients
For the salad:
- 500g baby potatoes
- 3 tbsp extra virgin olive oil
- Salt and pepper, to taste
- 1 spring onion, finely chopped
- 20g Parmesan cheese, grated
For the dip:
- 1 tbsp mayonnaise
- 1 tbsp natural yogurt
- 2 tbsp milk
- ½ tsp English mustard
- 1 tbsp fresh dill, chopped
- 1 tbsp fresh parsley, chopped
- Juice of ½ lemon
- Salt and pepper, to taste
Method
- Boil the potatoes in salted water for about 20 minutes, or until fork-tender.
- Preheat your oven to 200°C (fan) or 220°C (conventional).
- Drain the potatoes and place them on a baking tray. Flatten each one gently using the base of a glass or cup.
- Drizzle with olive oil and season with salt and pepper.
- Bake for 30–45 minutes, until golden and crispy.
- Meanwhile, make the dip: mix all dip ingredients in a bowl until smooth.
- To serve, either plate the crispy potatoes with the dip on the side, or toss everything together.
- Garnish with chopped spring onion and grated Parmesan. Adjust seasoning if needed.
- Top Tip: For extra crispiness, let the smashed potatoes air dry for a few minutes before baking.
35 minutes
Prep Time
75 minutes
Cook Time
2
Servings
Shop Ingredients
Makes 2 servings
SuperValu Baby Potatoes (1 kg)
€1.49€1.49/kg
SuperValu Extra Virgin Olive Oil (250 ml)
€3.25€13.00/l
SuperValu Scallions Bunch (1 Piece)
€0.99
SuperValu Grated Parmigiano Reggiano Cheese (70 g)
€1.50€21.43/kg
SuperValu Real Mayonnaise (401 g)
€0.93€2.32/kg
SuperValu 0% Fat Natural Yogurt (500 g)
€1.19€2.38/kg
SuperValu Fresh Milk (1 L)
€1.25€1.25/l
Colman's Mustard Original English (100 g)
€1.95€19.50/kg
SuperValu Fresh Dill (20 g)
€1.29€64.50/kg
SuperValu Fresh Flat Leaf Parsley (25 g)
€1.19€47.60/kg
SuperValu Loose Lemons (1 Piece)
€0.55
Recipe
Ingredients
For the salad:
- 500g baby potatoes
- 3 tbsp extra virgin olive oil
- Salt and pepper, to taste
- 1 spring onion, finely chopped
- 20g Parmesan cheese, grated
For the dip:
- 1 tbsp mayonnaise
- 1 tbsp natural yogurt
- 2 tbsp milk
- ½ tsp English mustard
- 1 tbsp fresh dill, chopped
- 1 tbsp fresh parsley, chopped
- Juice of ½ lemon
- Salt and pepper, to taste
Method
- Boil the potatoes in salted water for about 20 minutes, or until fork-tender.
- Preheat your oven to 200°C (fan) or 220°C (conventional).
- Drain the potatoes and place them on a baking tray. Flatten each one gently using the base of a glass or cup.
- Drizzle with olive oil and season with salt and pepper.
- Bake for 30–45 minutes, until golden and crispy.
- Meanwhile, make the dip: mix all dip ingredients in a bowl until smooth.
- To serve, either plate the crispy potatoes with the dip on the side, or toss everything together.
- Garnish with chopped spring onion and grated Parmesan. Adjust seasoning if needed.
- Top Tip: For extra crispiness, let the smashed potatoes air dry for a few minutes before baking.