Smashed Potato Salad

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Smashed Potato Salad

 

 

1 kg small chat potatoes

8 teaspoons olive oil

1/2 small red onion, halved, thinly sliced

1/4 cup chopped fresh flat-leaf parsley leaves

1/4 cup chopped fresh chives

1 garlic clove, crushed

8 teaspoons lemon juice

2 teaspoons wholegrain mustard

 

 

1. Preheat barbecue plate on high.

 

2. Cook potatoes in a large saucepan of boiling, salted water for 8

minutes or until just tender. Drain. Return to pan. Add oil.

Toss to coat.

 

3. Place potatoes on barbecue. Press each potato gently with a potato

masher to flatten slightly. Cook for 2 to 3 minutes each side or until

browned and cooked through.

 

4. Transfer to a bowl. Add onion, parsley, chives, garlic, lemon juice

and mustard. Toss gently to combine. Serve.

 

 

Serves 8.