I’ve said it before, but I think traditional potato salads can be a bit bland and nutritionally not that fantastic either. This Smashed Potato Salad with Garlic & Lemon Tahini Dressing isn’t your average potato salad! It’s full of flavour, texture and nutrition and hopefully will become a go-to for you.
By smashing and then roasting the potatoes instead of simply boiling them, you get more flavour with lovely crispy edges and lots more texture too. I’ve paired it with butter beans, some roasted courgettes and a garlic-lemon tahini dressing. It’s filling enough to serve as a main, but also great as a side dish.
It’s the 26th recipe in my series of Fifty Fantastic Salads. If you want to see the other recipes, you can find some of them linked at the bottom of the page.
Nutrition highlights:
✔️ Complex carbs & potassium from potatoes
✔️ Plant protein & fibre from butter beans
✔️ Healthy fats + calcium from tahini
✔️ Vitamin C & antioxidants from courgette and lemon
What ingredients do you need for a Smashed Potato Salad?
- Potatoes
- Courgettes
- Olive oil
- Lemon
- Dried oregano
- Butter beans
- Tahini
- Garlic
- Chives
What are some of the nutritional benefits of the main ingredients?
Potatoes
Yes, potatoes are carbs, but they’re complex carbs, meaning they provide long-lasting energy (especially if you keep the skin on). They’re also a great source of vitamin C, potassium, and fibre (again if you keep the skins on, which this recipe does!).
Courgettes
Also known as zucchini, they are low in calories but high in nutrients, particularly vitamins A and C. They’re also a good source of potassium.
Olives
Olives bring healthy fats, high in vitamin E and are full of polyphenols too!
Butter beans (large lima beans)
They’re packed with plant-based protein, fibre, iron, and magnesium. They’ll help keep you fuller for longer too.
Tahini
Made from ground sesame seeds, tahini is full of calcium, iron, and healthy fats. It’s a staple in my kitchen and is great for adding creaminess without the need for cream or mayonnaise.
Storage and Shelf Life
This Smashed Potato Salad can be stored in the fridge for up to 4 days.
- For best freshness, store it in an airtight container. Store the dressing separately and add as you serve.
- I wouldn’t recommend freezing.
Recipe Tips
Which potatoes to use: To be honest, any will work! I’ve tried waxy varieties like Charlotte and they are great.
Customise the veggies: If you’re not a fan of courgette will also work well with some green beans or broccoli. Just steam separately and add in at the end.
Adjust the herbs: Chives are lovely here, but feel free to add in fresh parsley, dill, or mint for different flavour profiles. Herbs really lift the dish and add freshness.
If you enjoyed this Smashed Potato Salad, here are some other fantastic salad recipes:
Smashed Potato Salad
Ingredients
Salad Ingredients:
- 500 g small potatoes (1.1lb)
- 2 courgettes zucchini
- 1½ tbsp olive oil
- Zest of a lemon
- 2 tsp dried oregano
- Salt & pepper
- 2 x 400g butter beans (2x 14oz)
- 150 g olives (1 cup)
- Sprinkle of chopped chives
Garlic & lemon tahini dressing
- 80 ml tahini (⅓ cup)
- Juice of a lemon
- 3-4 garlic cloves crushed
- 4 tbsp water
- Salt and pepper
- 2 tsp maple syrup optional
Instructions
- Bring a large pan of water to the boil. Scrub the potatoes but leave the skins on. Add the potatoes to the boiling water, simmer until just soft (mine took about 20 minutes). Whilst the potatoes are cooking, preheat the oven to 180C or 350F.
- Once the potatoes are ready, drain and add to a large roasting tray. Using a glass or a potato masher, press each potato until it is flattened. Chop the courgettes into large chunks and add those to the tray too.
- Pour over the olive oil, lemon zest and oregano and season with a generous amount of salt and pepper. Roast for about 35-40 minutes.
- Add the dressing ingredients to a small bowl and whisk to combine. If you want a really smooth dressing, you can blend the ingredients together.
- Drain the butter beans and add them to a serving bowl. Add the cooked potatoes and courgettes to the bowl. Roughly chop the olives and add those too. Pour over the dressing and some chopped chives. Mix to combine and serve.
Notes
- This will store in the fridge for about 4 days. I would recommend keeping the dressing separate if you are going to store and adding just before serving.
- I don’t recommend freezing.
- The nutritional information is based up the recipe serving 4 but depending on portion sizes this could stretch to 6 as a side.
- The maple syrup in the dressing is optional. However, I like to add it to cut through the acidity of the lemon juice.
Fabulous!
Thanks – glad you like it!