Lunch

Smashed potato salad

Smashed potato saladWoman's Day
6
20M
50M
1H 10M

Ingredients

Dressing

Method

1.Preheat oven to 200°C.
2.Place potatoes in a saucepan and cover with water. Bring to the boil on high heat. Cook 10-15 minutes, until just tender. Drain well and return to saucepan. Cook over a low heat 1-2 minutes, to remove moisture.
3.Transfer potatoes to an oven tray. Using a fork, squash down to flatten slightly. Drizzle with oil and dot with butter. Season to taste. Bake 30-35 minutes, until crisp and golden.
4.Meanwhile, place eggs in a saucepan and cover with water. Bring to the boil. Boil 3-4 minutes. Rinse under cold running water. Peel and quarter.
5.Heat a frying pan on high. Fry bacon 2-3 minutes each side, until very crisp. Allow to cool and break into pieces.
6.To make dressing, whisk all ingredients together in a small jug. Season to taste.
7.In a large bowl, combine potatoes, bacon, peas, onion and cornichons. Top with eggs and drizzle dressing over.

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