Crispy Herb Smashed Potato Salad
A potato salad that’s anything but ordinary! This fresh take on the classic dish pairs crispy potatoes with a fresh, creamy dressing for a truly delicious blend of textures. High in protein and lower in fat, it’s the perfect side dish for almost any meal, without compromising on taste.
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The ingredients
4 servings
Salad
- 4 cups baby potatoes
- 1 tsp vegetable oil
- Salt, pepper, and paprika to taste
- 2 mini cucumbers, finely chopped
- 1/4 cup pickles, finely chopped
- 1/4 cup chives, chopped
- 2 tbsp fresh dill, chopped
Creamy tofu sauce
- 1 block (300g) silken tofu
- 3 tbsp mayonnaise
- Juice of 1/2 lemon
- 1/2 tsp minced garlic
- Salt and pepper to taste
The method
- Bring water to a boil in a large pot. Add the baby potatoes and cook for about 15 minutes, or until tender. Drain.
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper and place the potatoes on the prepared sheet. Using the bottom of a glass, gently smash each potato. Add the oil, then season with salt, pepper, and paprika to taste.
- Bake in the center of the oven for 45 minutes, or until the potatoes are golden brown and crispy.
- Meanwhile, add all the sauce ingredients to a blender and blend until smooth and creamy. Set aside.
- When the potatoes are ready, transfer them to a large bowl. Add the pickles, chives, and dill, then pour in the creamy tofu sauce and mix gently to coat thoroughly.
- Serve as a side dish with the protein source of your choice to make it a complete meal.
Storage tips
Keeps for up to 4 days in the refrigerator in an airtight container.
Nutrition facts
Per serving, for reference only.
- 290Calories
- 12 gFat
- 39 gCarbs
- 4 gFibre
- 9 gProtein
Potatoes are a good source of potassium and vitamin C, in addition to providing carbohydrates that supply energy.
