MEXICAN SMASHED POTATO SALAD 🥑

MEXICAN SMASHED POTATO SALAD 🥑

what do you think this recipe should be called we were going to go with potato moly and then we were going to go with guac tatoes but in the end we landed on crispy smashed guaca moly potatoes because frankly that is the best way to describe this dish and how good does it sound guacamole is great crispy potatoes are great and when you put two great things together oh my goodness me all your spdy little dreams will come to life be sure to save this video and check out the full recipe now

Potatoes? Guacatatoes? Whatever you call these, this mexican style smashed potato salad is a great mid-week sharer for these drizzly days we’re having! Packed with zesty lime, creamy avocado and crispy smashed potato – full recipe below!

For the Potatoes:
750g baby new potatoes
2 tbsp olive oil
1 tsp smoked paprika
1 tsp ground coriander
1 tsp garlic powder
For the guacamole dressing:
1 avocado
½ red onion
10g fresh coriander
80g yoghurt
50g vegan mayo
1 lime
¼ tsp chilli flakes
Pinch of salt and pepper to taste
For the salad:
200g tin sweetcorn
200g black beans
Hot sauce
1 red chilli

Prepare the potatoes | Place the potatoes in a large saucepan and cover with water and salt | Bring to a boil and simmer for 25-30 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 | Mix the olive oil with the paprika, coriander and garlic powder and brush over the potatoes | Roast for 30-40 minutes until golden and crispy, flipping half way or air fry for 15-20 minutes

Make the guacamole | Roughly chop half the coriander, reserving the rest to garnish | Peel and finely chop the red onion | Zest and juice the lime | Scoop out the avocado flesh into a bowl, discarding the stone | Use a fork or potato masher to mash down the avocado then stir through the yoghurt, mayo, onion, lime, chopped coriander and chilli flakes | Taste to season with salt and pepper

Make the salad | Deseed and finely slice the red chilli | Drain the sweetcorn and beans and place in a large bowl | When the potatoes are cooked, add to the bowl and drizzle over the guacamole dressing, tossing everything to coat | Transfer to a serving plate and drizzle over the hot sauce | Top with fresh coriander and red chilli