Smashed Potato Salad
good old stuff with a twist
A delicious vegan summer dish that reminds you of your favourite potato salad with a twist. Think crunchy capers, caramelised onions, mustard mayo and browned potatoes. Hungry yet?
Servings: 4
Total time: 50 min
For THE potatoes
instructions
1kg baby potatoes
olive oil
flakey sea salt
twigs of rosemary
for the topping
3 shallots
3 cloves of garlic
2 tbsp olive oil
40g capers, drained
salt
for the dip
90g (vegan) mayo
60g grainy mustard
1 tsp white wine vinegar
salt & pepper
Boil the potatoes for 20 minutes until you can pierce them with a knife, them pour them through a sieve and let them cool slightly.
Line a tray with baking paper and transfer the cooked potatoes onto it. With a glass, gently press onto the potatoes halfway so that they crack open, then drizzle with olive oil, season with salt and sprinkle with rosemary leaves, then bake at 200°C for 25 - 30 minutes.
Peel, half and finely slice the shallots as well as the garlic, then fry in olive oil along with the capers until crunchy. Deglaze with a splash of balsamic vinegar, then season with salt if needed and allow to simmer for another few minutes until the liquid is reduced.
In a bowl, combine the mayo, mustard, vinegar and pinch of salt, then stir until combined.
When the potatoes are done, Transfer them to a serving platter. Dollop the mustard mayo all over them, then top with crunchy onion caper mix. Sprinkle some flakey sea salt and crack some pepper over the lot, then tuck in!
PS: This dish is best enjoyed with a green side salad cause more greens never hurt nobody. Personally, I’d recommend a spinach & fennel salad with feta, but that’s just me..
