Crunchy, fresh and hearty – this smashed potato salad is the perfect thing to cheer you up during a wet British summer.

So, it’s officially summer in the U.K, but you wouldn’t know it. The sun came out for about one week before being replaced by rain, which hasn’t stopped for the whole of July…

I was really looking forward to summer because when the sun is out, all I want to eat is salads. But when the weather’s like this, I wanted to make a salad that was still hearty and perfect for a damp English evening. And this salad really delivers.

Smashed potatoes are one of my favourite potatoes – they’re like roasties, but even crunchier. All you need to do is boil them till they’re just tender, then smash them with a potato masher, large cup or jar and roast them in the oven. Serve with healthy leeks, onions, crispy chickpeas and a creamy, herby, caper dressing and you’ve got a summer salad that will make you happy no matter the weather.

I hope you enjoy!

Smashed potato salad recipe

Prep time: 20 mins

Cooking time: 45 mins – 1 hour

Serves: 4

Ingredients

For the salad:

• 2 lb of baby potatoes (or 5-6 per person)
• 2 leeks
• 1 red onion
• 1 tin of chickpeas
• Your favourite herbs and spices for the chickpeas
• Watercress
• Parsley
• Spring onions
• Salt and pepper

For the dressing:

• 1-2 tbsp mayonnaise
• 1 tbsp Greek yoghurt
• 1 tbsp capers
• 1-2 tsp wholegrain mustard
• 1 tsp honey
• 1 tsp minced garlic
• Salt and pepper
• 1-2 tsp lemon juice

1. Preheat the oven to 180 degrees C.
2. Boil your potatoes in water until they’re just tender – or so you can push a fork through them, without being mushy. Drain and pour onto a baking tray (or two!).
3. Spread the potatoes out evenly on the tray, then using a potato masher, large jar or glass/mug, squash each potato.
4. Season with salt, pepper and drizzle with olive oil. Bake for 45 mins to an hour until golden and crispy, flipping halfway through.
5. While your potatoes roast, finely slice 2 leeks and 1 red onion and spread out on another baking tray. Season with salt, pepper and drizzle with olive oil. Bake until soft then leave to one side while the potatoes cook.
6. For the crunchy chickpeas, drain 1 tin of chickpeas. Pour onto a baking tray then season well with your favourite herbs and spices (I used parsley, basil, oregano, garlic powder, paprika, chilli flakes and cumin). Roast in the oven until crispy.
7. When everything is ready, add the potatoes, leeks, onions and chickpeas to a bowl. Add watercress and finely chopped parsley and spring onion.
8. To make the dressing, simply add all ingredients together and mix! If it’s too thick for you, add a dash of water. Season and add ingredients to your taste.
9. Plate and serve!

If you’re looking for more salad recipes, why not try my Healthy Salmon Salad, Panzanella Salad or Mango-chutney feta with lentil salad?