Smashed Potato Salad

This Smashed Potato Salad has more protein and fibre than your average potato salad. Smashing and roasting your potatoes is a great way to add more flavour and texture to your traditional potato salad. And serving with butter beans and an amazing lemon & garlic tahini dressing, ups the protein too.

5 from 1 vote

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Prep Time 10

Cook Time 1

Total Time 1 10

Course main, Salad, Side Dish

Servings

Calories 402 kcal

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.

Nutrition

Calories: 402kcalCarbohydrates: 45.4gProtein: 16.1gFat: 18.4gSaturated Fat: 3.1gFiber: 12.3g

Keyword fifty salads, potato salad, smashed potatoes

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