Barbequed Smashed Potato Salad

Ingredients

1 kg washed white potatoes
1 Tbs extra virgin olive oil
1/4 bunch rosemary, leaves picked and finely chopped
60 g baby spinach leaves
1 Lebanese cucumber, sliced into rounds
1 bunch radish, thinly sliced
1 small red onion, sliced into rounds
1/2 punnet dill, sprigs picked

Mustard dressing:

3 tsp Dijon mustard
1 1/2 Tbs white wine vinegar
2 Tbs extra virgin olive oil

Method

Place potatoes in a large saucepan and cover with water. Bring to the boil, then simmer for 25 minutes or until potatoes are tender when pierced with a small, sharp knife. Drain well. Transfer potatoes to a large bowl. Add oil and rosemary. Season with pepper and toss to coat.

Heat a barbeque plate on medium-high heat. Place potatoes on barbeque plate. Using the back of a metal spatula or large metal spoon, gently squash potatoes. Cook for 5 minutes each side or until golden and tender.

To make mustard dressing, place mustard, vinegar and oil in a small bowl. Season with pepper. Whisk with a fork to combine.

Place spinach on a serving platter. Arrange potatoes, cucumber, radish, onion and dill over spinach. Drizzle with dressing. Serve.

Credits: Woolworths

Photo Credits: Woolworths