Smashed potato salad with radishes and creamy dill dressing
New potatoes are ‘smashed’ down and roasted so that they’re lovely and crisp! Topped with bright yellow Freshlay Farms Golden Yolker® eggs, lots of vibrant sliced radishes and a creamy dressing made with dill.
Ingredients
Metric
Imperial
For the potatoes
- 1kg new potatoes
- 3 Freshlay Farms Golden Yolker® eggs
- 150g of radishes, thinly sliced
- 1 tbsp of capers
- salt
- oil, for cooking
- iced water
For the creamy dill dressing
- 300g of sour cream
- 1 handful of dill, finely chopped
- 1 dash of lemon juice
- salt to season
Method
Preheat the oven to 180°C fan
Boil the new potatoes in salted water until tender, then drain and steam dry
- 1kg new potatoes
- salt
Toss the potatoes with oil and salt and arrange in a single layer on a baking tray. Squash each with the bottom of a glass until they break apart at the edges - don’t squash them too far or they will fall apart completely
- oil, for cooking
Drizzle with more olive oil then roast for 45 minutes until crispy and golden all over
Place the eggs into a pot large enough to hold them in a single layer and cover with cold water by 1 inch
Bring to the boil, then turn off the heat and cover the pot. Set aside for 10 minutes
Transfer the eggs to a bowl of iced water and chill for 5 minutes. Peel and cut in half
- iced water
Mix all the dressing ingredients with a pinch of salt and set aside
- 300g of sour cream
- 1 handful of dill, finely chopped
- 1 dash of lemon juice
- salt to season
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