Smashed Potato Salad

Ingredients

For the Creamy Dressing:

• ½ cup (120 mL) vegan mayonnaise
• 1 lemon, juiced
• 1 clove garlic, crushed
• 2 tsp (10 mL) Dijon mustard
• ½ Tbsp (7 mL) agave syrup
• ¼ tsp salt

For the Salad:

• 1 cucumber, chopped
• ½ small red onion, minced
• 2 Tbsp (2 g) fresh parsley, chopped
• 2 Tbsp (2 g) fresh dill, chopped

For the Smashed Potatoes:

• 1.5 lbs (680 g) baby potatoes or small potatoes
• 2 Tbsp (30 mL) olive oil
• ½ tsp paprika
• ¼ tsp garlic powder
• ¼ tsp onion powder
• ¼ tsp dried thyme
• Salt and pepper to taste

Directions

1. Prepare the Potatoes:

   • Boil the potatoes in a large pot of salted water for 15-20 minutes, or until tender. Drain and pat dry.
   • Preheat the oven to 430°F (220°C) and line two baking trays.
   • Flatten the potatoes on the trays into 1 cm thick disks using the bottom of a cup.

2. Season and Bake the Potatoes:

   • In a small bowl, mix olive oil with paprika, garlic powder, onion powder, dried thyme, salt, and pepper.
   • Brush the spiced oil onto the smashed potatoes. Reserve any leftover oil.
   • Bake for 20 minutes, then flip the potatoes, brush with the reserved oil, and bake for an additional 20-30 minutes until golden and crispy.

3. Make the Dressing:

   • In a large bowl, whisk together vegan mayonnaise, lemon juice, crushed garlic, Dijon mustard, agave syrup, and salt.

4. Assemble the Salad:

   • Add the chopped cucumber, minced red onion, fresh parsley, and fresh dill to the bowl with the dressing. Mix well.
   • Once the potatoes are done, let them cool slightly, then toss them with the salad. Serve immediately.

Notes

• Oven Type: This recipe assumes top and bottom heating; adjust if using a fan-assisted oven.
• Storage: For best results, enjoy immediately after assembling. Alternatively, store baked potatoes and salad dressing separately in airtight containers in the fridge for up to 2 days.

Enjoy your delicious and creamy smashed potato salad!!