Smashed Potato Salad

Golden, crispy smashed potatoes meet a refreshing medley of capsicum, red onion, shallots, and a tangy Greek yoghurt dill sauce. Roasted to perfection and tossed while warm, this vibrant salad is hearty, creamy, and bursting with flavour – perfect as a side or light meal/

200-300 cal per serving 

Ingredients (Makes 3 serves)

• 15 mini potatoes (≈ 450 g total)
• 2 Tbsp extra‑virgin olive oil
• ½ red onion, finely diced
• 1 red capsicum (bell pepper), finely diced
• ¼ cup sliced shallots (green onion)
• ¼ cup fresh dill, chopped

Sauce (makes 3 serves):

• ⅓ cup full‑fat Greek yoghurt (≈ 245 g)
• 1 Tbsp lime juice
• 1 garlic clove, minced
• 1  tsp Dijon mustard
• Dash of almond milk (if needed to blend)
• Pinch of salt & cracked pepper

Method

1. Boil the potatoes ‑ Place mini potatoes in a pot of salted water, bring to a boil, and cook 12–15 minutes until fork‑tender. Drain.
2. Smash & roast ‑ Pre‑heat oven to 200 °C (390 °F). Transfer potatoes to a lined baking tray, gently smash each with the base of a glass, then drizzle with olive oil and season with salt and pepper. Roast 25–30 minutes, flipping once, until golden and crispy.
3. Blend the sauce ‑ While potatoes roast, blitz all sauce ingredients in a blender or food processor until smooth and creamy.
4. Combine the salad ‑ In a large bowl, add the red onion, capsicum, shallots, and dill. Pour the yoghurt sauce over the veggies.
5. Toss & serve ‑ Add the hot, crispy potatoes to the bowl and gently fold everything together until well coated. Garnish with extra dill if desired and serve warm or at room temperature.

Nutrition Information (Per Serve)

• Calories: 274 kcal
• Protein: 12.2 g
• Carbohydrates: 35.5 g
• Fat: 9.8 g
• Fibre: 4.2 g

Note: Super Beauty Greens not included in nutrition info