Name: Smashed potato and herb salad
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Yield: 1
Ingredients: 1.5kg small chat potatoes; 170.63 gm olive oil (see note); sea salt; 125.00 ml white wine vinegar; 1 lemon, juiced; 10.00 gm caster sugar; 500.00 ml flat-leaf parsley leaves; 40.00 ml dill, roughly chopped; 1 bunch chives, chopped

Smashed potato and herb salad

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Prep Time:
15 minutes

Cook Time:
55 minutes

Total Time:
70 minutes

Festive potato salad for Christmas.

Ingredients:

1.5kg small chat potatoes
170.63 gm olive oil (see note)
sea salt
125.00 ml white wine vinegar
1 lemon, juiced
10.00 gm caster sugar
500.00 ml flat-leaf parsley leaves
40.00 ml dill, roughly chopped
1 bunch chives, chopped

Instructions:

Preheat the oven to 180°C. In a large saucepan, cover the potatoes with cold water and bring to a boil over medium-high heat. Boil uncovered for 20 minutes or until just cooked when tested with a skewer. Drain and let them cool slightly before placing them on a chopping board.
Gently press potatoes to slightly flatten them using your palm. Arrange in a greased roasting pan in a single layer. Drizzle 1/4 cup of oil over the potatoes and sprinkle with sea salt. Roast for 30 minutes until the potatoes are crisp and golden. Transfer to a serving platter.
Combine vinegar, 1/4 cup lemon juice, and 1/2 cup oil in a bowl. Mix in sugar and season with pepper. Pour over warm potatoes, toss to coat. Garnish with parsley, dill, and chives. Serve.

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