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Festive smashed potato salad recipe

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If you fancy something a little different to enjoy over the festive period, then you have to give this smashed potato salad a go. It's topped with streaky bacon, shredded sprouts and lots of fresh herbs for big festive flavours. Serve as a fun side dish, as part of a party spread or as a way to use up Christmas leftovers. See method

Takes 45 mins
257 calories / serving

Ingredients

700g baby potatoes, larger ones halved
2 tbsp olive oil
5 slices smoked streaky bacon
150g sour cream
1 tbsp Greek-style yogurt
1 tbsp white wine vinegar
1 tsp Dijon mustard
150g sprouts, outer layers peeled and finely shredded
10g chives, finely chopped, plus extra to serve
10g dill, finely chopped
40g dried cranberries

Source of vitamin C

Each serving contains

Energy
1080kj
257kcal 13%
Fat
14g 20%
Saturates
5g 27%
Sugars
8g 9%
Salt
0.7g 11%

of the reference intake
Carbohydrate 24.9g Protein 6.8g Fibre 3.4g

Method

Preheat the oven to gas 7, 220°C, fan 200°C.
Boil the potatoes for 15 mins until tender. Drain and set aside.
Line a large baking tray with greaseproof paper and drizzle over the oil. Add the potatoes to the tray and coat in the oil. Use a glass to gently ‘smash’ the potatoes so they flatten and are crushed. Season with salt and pepper, then roast in the oven for 40 mins, turning halfway. They should be a deep golden brown and crispy.
Meanwhile, grill the bacon until golden and crispy. Set aside and finely chop.
In a large bowl, mix together the sour cream, yogurt, white wine vinegar and mustard. Stir in the sprouts, chives, dill and cranberries.
Add the potatoes and bacon bits to the dressing and toss everything together. Serve immediately with extra chives for garnish.

See more Christmas recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.