Food & Drink

Smashed Potato Salad

Prep Time: 15 minutes Cooking Time: 45 minutes
8-9 White Potatoes, whole
3 TB olive oil
2 sprigs rosemary
1 TB Simply Organics All Purpose Seasoning
2 TB pickle juice
1 TB dijon mustard
3 TB Barambah Organics sweetened greek yoghurt
2 TB olive oil
1/2 lemon, juiced
2 cups fresh rocket
1 handful fresh torn dill
1 handful fresh torn chives


Preheat a fan forced oven to 180 degrees celsius.
Pierce potatoes numerous times with a fork and then pop in a large pot of boiling water, so they are fully immersed. Boil for 30 mins or until you can easily pierce a fork through to the middle of the potato.

Once boiled and tender, drain your potatoes and transfer to a lined baking tray. Use a potato masher, fork or slotted spatula to lightly smash your potatoes so that they flare out a touch.

In a bowl mix together the olive oil, rosemary and all-purpose seasoning.
Brush your potatoes generously and evenly with the oil mix.

Pop into the preheated oven to crisp up for 15 minutes until golden.
Now, time to make this beautiful zesty dressing. Pop all of the dressing ingredients into a blender to
blitz together until drizzly and creamy. Set aside.

Remove your beautiful crispy golden potatoes from the oven and get ready to serve.

Place your smashed potatoes into a salad bowl or you could serve flat on a platter. Just before serving, drizzle your dressing over the top of the potatoes and top with fresh dill and chives. Season well with
salt and pepper and you are good to go!