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Smashed Potato Salad

Smashed Potato Salad


We've taken roast potatoes to a whole new level with this smashed potato salad recipe

  • Feeds 4 Feeds 4
  • Ready in 45 minutes

Each serving contains

  • Energy
    937kj 224kcal
  • Fat
    Med 13%
  • Saturates
    Low 8%
  • Sugar
    Low 4%
  • Salt
    Low 11%

% of adult’s reference intake | Carbohydrates per serving : 30g

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  • 750g pack Co-op baby potatoes
  • 3 tbsp Co-op olive oil
  • 4 tbsp Co-op 0% fat Greek style natural yogurt
  • 1 tsp Dijon mustard
  • Zest and juice of ½ lemon
  • 2 tbsp chopped flat leaf parsley
  • 1 tbsp drained jarred capers, roughly chopped
  • 4 Co-op whole pickled gherkins, roughly chopped
  • 115g pack Co-op baby leaf salad


  1. Preheat the oven to 200°C/fan 180°C/gas 6
  2. Cut any large potatoes in half and add to a pan of cold water, then bring to the boil and cook for 10-12 mins, until just tender
  3. Drain well and allow to steam dry for 1 minute, then shake well to create fluffy edges, before spreading out on a large baking tray
  4. Drizzle over 1 tbsp of the oil and season well, tossing to coat
  5. Using the bottom of a glass or mug, gently smash the potatoes down
  6. Drizzle over another 1 tbsp of the oil, and roast for 20-25 mins until golden, tender and crispy
  7. Meanwhile, whisk together the remaining oil with the yogurt, mustard and lemon juice
  8. Allow the potatoes to cool slightly before gently tossing with the dressing, lemon zest, parsley, capers, gherkins and salad

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