Viral smash potato salad

Prep time: 15 | Serves: 2-4
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You know that I love a spud. Not so much a salad, so this is my version.

By now you’ve all heard about the viral crispy potato salad, and if you haven’t, which rock are you living under?

These are the crunchiest smashed potatoes with loads of seasoning and flavour, then some onion goodness mixed into your mayo, but you can make this completely your own. Chuck in some grated cheddz, char some sweetcorn, whatever you can get your hands on.

This delicious side dish will have your mom’s neighbour Janet following you round the next BBQ asking for the recipe because no one touched her limp bowl of pasta salad.

After a while the crispy potatoes can go a bit soft if they’re in the mayo, so always mix this right before you want to eat for maximum cronch.

Atleast I can say I had a salad for dinner.

Ingredients

metric imperial
  • 4 medium maris piper or king Edward potatoes
  • 4 medium maris piper or king Edward potatoes
  • 2 tsp smoked paprika
  • 2 tsp smoked paprika
  • 2 tsp Italian seasoning
  • 2 tsp Italian seasoning
  • Pinch mustard powder
  • Pinch mustard powder
  • 2 tsp onion granules
  • 2 tsp onion granules
  • 2 tsp garlic granules
  • 2 tsp garlic granules
  • 2 tbsp mayonnaise
  • 2 tbsp mayonnaise
  • 2 spring onions, finely sliced
  • 2 spring onions, finely sliced
  • 1 banana shallot, finely sliced
  • 1 banana shallot, finely sliced
  • Small bunch chives, chopped
  • Small bunch chives, chopped
  • 1 lemon
  • 1 lemon
  • Salt, pepper and olive oil
  • Salt, pepper and olive oil

Method

  1. Cut your potatoes into quarters and place into a pan of heavily salted cold water. Bring to the boil and cook for 10 minutes until parboiled.
  2. Drain the potatoes into a colander and pop a clean tea towel over the top. Leave the potatoes to steam dry for 10-15 minutes. While the potatoes steam, preheat the oven to 200ºc/400ºf and pop in a baking tray to preheat.
  3. In a bowl mix together the onion and garlic granules, smoked paprika, Italian seasoning and mustard powder with a big pinch of salt and pepper. Add a glug of oil to make a thick paste you can brush over your spuds.
  4. When the potatoes have dried, arrange them onto the preheated baking tray and use something flat like the bottom of a glass or spatula to press them down so they can get lots of crispy bits. Spoon over your seasoning mix and brush over to cover the potatoes.
  5. Roast your squashed potatoes for 45 minutes until crispy and golden, then flip them over and brush with some remaining oil and spices and give a final few minutes to crisp up on the other side. When the potatoes are nearly finished, mix together your chives (save some back for garnish later), spring onions, sliced shallots and salt and pepper. Add your mayo before squeezing in the juice of the lemon and tip in your hot potatoes, then toss everything together.
  6. Taste and give a final season with salt and pepper. Sprinkle over your remaining chives and get stuck in!