Super crispy smashed potato salad

Step 1/5

• ½ kg baby potato
• 60 g snap peas
• ½ shallot

• oven
• large pot with lid
• cutting board
• knife

Preheat the oven to 200°C/392°F top/bottom heat. Place the potatoes in a large pot of salted water and bring to a boil. Then reduce the heat slightly and simmer, half-covered with a lid, for approx. 12–15 min. While the potatoes are cooking, cut the sugar snap peas diagonally into strips and finely dice the shallot. Drain the potatoes when you can easily pierce them with a fork.

Step 2/5

• olive oil (for greasing)
• salt
• pepper

• baking sheet
• baking sheet (optional)

Spread potatoes out on a large, oiled baking sheet and leave to cool briefly. To "smash" the potatoes, place another baking sheet, pot lid or plate on top of the potatoes and squash them down. Drizzle generously with olive oil and season with salt and pepper. Place in the oven and bake for approx. 30–40 min. or until the potatoes are golden brown and very crispy.

Step 3/5

• 1½ eggs

Meanwhile, boil some water in the previously used pot, add the eggs and cook for approx. 7 min. for jammy eggs.

Step 4/5

• 5 g dill
• 5 g parsley
• ¼ lemon
• ½ tbsp red wine vinegar
• ½ tsp Dijon mustard
• ½ tsp honey
• 40 g yogurt
• 1 tbsp mayonnaise
• ½ tbsp caper

• fine grater
• citrus press
• bowl (small)

For the dressing, pluck dill and parsley leaves, set a few aside for serving, and chop the rest finely. Zest the lemon, squeeze out about 1 tbsp of juice and mix together with dill, parsley, diced shallot, vinegar, mustard, honey, yogurt, mayonnaise and capers in a small bowl. Season to taste with salt and pepper.

Step 5/5

• 10 g Parmesan cheese
• pepper

• large bowl (for serving)

Once the smashed potatoes are ready, remove from the oven. Grate parmesan over the hot potatoes and allow to melt briefly. Place the smashed potatoes, sugar snaps and eggs in a serving bowl or on plates and drizzle with the dressing to serve. Sprinkle with the remaining herbs and freshly ground black pepper.

Enjoy your meal!