Smashed Potato Salad

I’ve been seeing this recipe everywhere on TikTok and Instagram, so of course I had to give it a go — and wow, it absolutely lived up to the hype!

Our Basil Mayo adds the perfect herby kick to bring it all together — seriously, it’s a game-changer. Highly recommend swapping out regular mayo for this dreamy green goodness. Mmm, yum.

my apologies for the subpar photo.. I was too hungry & forgot to take a decent picture!

INGREDIENTS:

(Use these as a rough guide — trust your tastebuds!)

• 500g baby potatoes

• ½ cup Greek yoghurt

• ½ cup Basil Mayo

• ¼ cup chopped chives

• ¼ cup diced cucumber

• ¼ cup diced celery

• 3 tbsp chopped pickles

• 3 tbsp finely diced red onion

• Handful of fresh parsley (optional but delicious — I didn’t have any on hand this time!)

Olive oil glaze:

• 3 tbsp olive oil

• 1 tsp paprika

• 1 tsp garlic powder

• 1 tsp salt

• 1 tsp onion powder

• 1 tsp pepper

STEPS:

1. Bring a pot of salted water to a boil and cook your baby potatoes until fork-tender.

2. While those are boiling, chop up all your veg.

3. In a large mixing bowl, combine Greek yoghurt, Basil Mayo, and your chopped veg.

4. Once the potatoes are boiled, lay them out on a tray and gently smash them with a cup.

5. Brush with your olive oil glaze for extra crisp and flavour. Roast at 200°C for ~30 minutes (adjust for your oven or try the air fryer — works beautifully!).

6. When the potatoes are golden and crispy, toss them into your veggie-mayo bowl.

7. Mix it all together, serve, and enjoy! :)