Smashed Potato Salad

This is a next level potato salad that is crispy, salty and full of flavour. Potatoes are twice cooked and served with crispy bacon and soft boiled eggs. It doesn’t require heavy laden creams like most potato salads. Served with a light dijon mayonnaise dressing, its an absolute winner.

INGREDIENTS

1 kilo brushed potatoes

4 eggs at room temperature

5 slices of nitrate free bacon

4-5 sprigs of fresh thyme

1 tsp Salt

Cultured Butter

Olive Oil

Dressing

1 tsp Dijon Mustard

1 tbs mayonnaise, home made or additive free

2-3 tbs extra virgin olive oil

Pepper

Spring onions, chopped

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METHOD

1. Heat oven to 150 degrees celsius.

2. Peel and halve the potatoes.

3. Place potatoes in a large saucepan and with cold salty water. Bring to boil and simmer until just tender. Drain.

4. Add potatoes to a baking dish and smash to slightly break them open. Top with salt and thyme. Drizzle liberally with olive it and top with cultured butter.

5. Bake potatoes for approximately 30 minutes, or until they start to brown. Remove from the oven and keep warm.

6. About halfway before potatoes are ready place the bacon on a baking tray and place in the oven.

7. Bake for approximately 20 minutes turning over half way. Keep warm.

8. In a small pot add water and bring to a boil. Add the eggs and boil for 7 minutes. Eggs should be slightly runny. Cook for longer of you prefer them well done.

9. In a large bowl, place the potatoes in a single layer. Peel the eggs and cut them in halves, place them on top of the potatoes.

10. Chop the bacon into pieces and sprinkle over the eggs and potatoes. 

9. In a small bowl whisk the mustard, mayo and olive oil.

10. Drizzle the dressing over the salad and season with pepper to taste. Add extra salt if needed.

11. Top with some spring onions

Serve warm.