Crispy Smashed Potato Salad
Serves
6
Prep Time
10 minutes
Cook Time
50 minutes
Ingredients
For the potatoes:
2.2 lbs (1 kg) baby potatoes
2 green onions, chopped
1 cucumber, sliced
0.5 oz (15 g) fresh cilantro, chopped
1 tbsp chili oil (optional)
2.2 lbs (1 kg) baby potatoes
2 green onions, chopped
1 cucumber, sliced
0.5 oz (15 g) fresh cilantro, chopped
1 tbsp chili oil (optional)
For the sesame mayonnaise:
2 tbsp tahini
1 tbsp toasted sesame oil
1 tbsp miso paste
3.5 oz (100 g) plant-based mayonnaise
juice of 1 lime
2 tbsp tahini
1 tbsp toasted sesame oil
1 tbsp miso paste
3.5 oz (100 g) plant-based mayonnaise
juice of 1 lime
Nutrition
(Per Serving)
Calories
281
Fats
13 g
Protein
6 g
Carbs
35 g
Instructions
- Preheat oven to 400°F (200°C).
- Boil potatoes in salted water for 20 minutes until tender. Drain and set aside to steam dry.
- Place potatoes into oven-proof tray or dish and gently smash with a fork. Drizzle with 2 tablespoons olive oil and roast in oven for 30 minutes until crispy, flipping potatoes halfway through the cook.
- Place all ingredients for sesame mayonnaise and 3 tablespoons of water into a bowl and stir to combine.
- In large bowl, mix roasted potatoes with green onions, cucumber, and cilantro. Toss with sesame mayonnaise and serve with optional drizzle of chili oil.