Smashed Potato Salad
You will devour this smashed potato salad tossed together with roasted corn and jalapenos with a creamy Caeser-style dressing! It is the perfect pick-me-up after a long day's work.
Ingredients
- 10-12 baby potatoes
- salt and pepper as per your preference
- paprika/ seasonings of choice
- ear of corn
- 2 tbsp olive oil
- ¼ cup greek yogurt
- 1-2 tbsp mayonnaise
- ½ tbsp dijon mustard
- 1 tbsp lemon juice
- 2-3 garlic cloves (minced)
- ½ cup red and yellow peppers (diced)
- ½ cup cucumbers (chopped)
- ¼ cup jalapenos (chopped)
- ¼ cup scallions (sliced)
Instructions
- Scrub and rinse 10-12 baby potatoes under cold water
- Boil the potatoes in a pot of salted water until soft (a fork should easily piece through)
- Drain and toss the par-boiled potatoes with olive oil, salt, pepper and your favourite seasonings (I love adding a pinch of paprika!)
- Preheat the oven to 180C
- Tip the potatoes onto a lined baking tray and gently smash each potato (to about 1/2 inch thickness).
- Brush the tops with your remaining marinade. Bake for 25 minutes until crisp and golden
- Shuck 1-2 ears of corn. Roast it on an open flame / grill it in the oven/ or even air-fry it until beautifully charred.
- For the Caesar-style dressing, whisk together the olive oil, greek yogurt, mayo, mustard, lemon juice, garlic and salt and pepper. Taste and adjust flavours according to preference.
- Toss in the smashed potatoes along with corn, diced peppers, jalapenos, cucumbers and scallions
- Give it a good mix and DIVE IN!
