Smashed Potato Salad with Sesame Mayo

• total tid: 1 hour 12 minutes

Ingredienser

1kg baby potatoes

2 tbsp olive oil

4 spring onions

1 cucumber

15g fresh coriander

1 tbsp black sesame seeds

2 tbsp crispy chilli oil

For the sesame mayo dressing:

2 tbsp tahini

1 tbsp toasted sesame oil

1 tbsp white miso paste

100g vegan mayo

1 lime

3 tbsp water

Vejledning

Prepare the potatoes | Place the potatoes in a large saucepan and cover with water and salt | Bring to a boil and simmer for 20 minutes until tender, depending on size of the potatoes. A fork should pierce through easily | Drain the potatoes and leave to steam dry in the colander for 5 minutes | Transfer to one of the baking trays and use a fork or the bottom of a heavy glass to lightly crush the potatoes without completely breaking | Drizzle with the olive oil and roast for 30 minutes until golden and crispy, flipping half way or air fry for 15-20 minutes

Make the sesame mayo dressing | In a small bowl zest and juice the lime | Add the tahini, sesame oil, miso, mayo and water and whisk to combine

Prepare the salad | Slice the cucumber in half lengthways and scoop out the watery flesh with a spoon | Roughly chop into half moons | Finely chop the spring onion | Pick the coriander leaves | Place the potatoes in a large bowl with the cucumber, spring onion and coriander leaves | Add the sesame mayo and toss together to coat | Transfer to a serving platter and scatter over the sesame seeds | Drizzle over the chilli oil to serve