Crispy smashed potato salad

• Cool the potatoes slightly: Allow the potatoes to cool for 5–10 minutes after boiling and again after cooking in the oven. This helps them hold their shape better when smashed and prevents the dressing from becoming watery.
• Smashing the potatoes: Use the flat bottom of a glass or a sturdy spatula to gently press the potatoes. Avoid pressing too hard; aim for about 1 cm thickness to keep them intact while still creating crispy edges.
• Layering for service: When assembling, arrange a layer of crispy potatoes on your serving platter, drizzle with some dressing, and repeat the layers. This prevents the potatoes on the bottom from getting too soggy or breaking apart under the weight.
• Air fryer: An air fryer can be used instead of the oven and can reduce the cooking time. Be sure to not stack the potatoes as will cause them to break apart and not become crispy.
• Dressing consistency: If your dressing feels too thick, add a small splash of water or lemon juice to thin it out slightly.
• Boiled potatoes: This dressing also works great with the classic version using just boiled potatoes.

• Replace mayonnaise with Greek yoghurt or sour cream for a tangier flavour. Or use a combination of any of these options. Greek yoghurt and sour cream will not be as smooth as mayonnaise.
• Using other pickled ingredients such as capers, pickled onions or even pickled jalapeños help to break through the creaminess of the dressing. Be wary of using too much.
• Different ingredients can be used for acidity than just lemon juice and Dijon mustard. These can include apple cider vinegar and lime juice.
• This recipe opts for a simple potato seasoning but more exciting combinations including oregano and thyme are suitable too.
• There is also a lot of freedom for toppings. Feta or parmesan, crumbled goat cheese, blue cheese, or toasted nuts like almonds or walnuts for added texture all work well.
• Honey can be used instead of maple syrup but will have a slightly more pronounced sweetness.

Store the crispy potatoes and dressing separately to prevent the potatoes from getting soggy. Keep the potatoes and dressing in airtight containers.

• Refrigeration: The potatoes can be stored in the fridge for up to 3 days. The dressing can be refrigerated for up to 5 days. If the salad is already dressed, leftovers in an airtight container will last for up to 1 day. Keep in mind that the potatoes will soften over time.
• Freezing: While the fully assembled salad doesn’t freeze well, you can freeze the smashed potatoes after roasting. Avoid freezing the dressing as it may separate.

The dressing should not be re-heated as it will break down.

• Oven: Re-heat the potatoes from the fridge or directly from frozen. Cook at 200°C for 5–10 minutes to restore crispiness. Stir or shake the dressing well before using and combine with the re-heated potatoes.