Recipe | Honey mustard smashed potato salad

Potato salad is a recipe that has been written a million times over, but my take on this dish combines the classic combination of honey and mustard with crispy new potatoes, fresh spring onions, chives and pickles, making this not only one you’ll keep going back to but one that’s requested at every potluck and dinner party.

Vegetarian

Serves: 6

Prep time: 20 minutes

Cook time: 60 minutes

Ingredients

1kg new potatoes

olive oil

2 Tbsp honey

⅓ cup mayonnaise

1 Tbsp each wholegrain and Dijon mustard

juice of ½ lemon or 1 Tbsp white

vinegar 

2 spring onions, thinly sliced

¼ cup diced pickles or gherkins

2 Tbsp chopped fresh chives

—

Method

Preheat the oven to 180°C fan bake.

Parboil the potatoes in a large pot of salted water for around 10 minutes, or until just soft when tested with a knife.

Drain the potatoes well, then scatter them into a roasting tray. Using the bottom of a glass, press down on the potatoes to ‘smash’ them. Drizzle generously with olive oil and season with salt and pepper.

Roast for 30–40 minutes, or until crisp and golden brown.

Ten minutes before the potatoes have finished drizzle over 1 Tbsp of the honey, then return to the oven for the remaining time.

Set the potatoes aside to cool slightly. Whisk together the mayonnaise, mustards, remaining honey and lemon juice or white vinegar in a large serving bowl until smooth, then season to taste with salt and pepper as needed.

Add the potatoes to the sauce, along with the spring onions, pickles and chives. Toss to combine. Serve warm and enjoy.

—

Notes: To make your dish look more ‘cheffy’, garnish with extra spring onion, pickles and chives.

— 

Other recipes from More Than Toast — 

Fridge fritters with garlicky chilli yoghurt

Roasted tomato soup with cheese soldiers