Smokey Smashed Potato Salad

Ingredients

• 1 kg baby potatoes
• 2 tbsp olive oil
• 1–2 tsp BlixSam Smoke Craft
• Freshly ground black pepper
• 250 g streaky bacon, chopped
• 4 spring onions, finely sliced
• 2 tbsp fresh parsley, chopped

Creamy Smokey Dressing Sauce

• ½ cup BlixSam Smokey Salad Dressing
• ½ cup sour cream
• ¼ cup mayonnaise
• 1 tsp Dijon mustard
• 1 tsp honey
• 1 tbsp fresh lemon juice
• Freshly ground black pepper

Method

1. Preheat the oven to 220°C.
2. Place the baby potatoes in a pot of water and boil for 15–20 minutes, or until fork-tender. Drain thoroughly and allow them to steam dry for a few minutes.
3. Transfer the potatoes to a baking tray. Gently squash each potato with the bottom of a glass or potato masher.
4. Drizzle generously with olive oil and sprinkle with BlixSam Smoke Craft and freshly ground black pepper.
5. Roast for 20–25 minutes, until deeply golden and beautifully crispy around the edges.
6. Meanwhile, fry the bacon until golden and crispy. Drain on kitchen paper and set aside.
7. Make the Creamy Smokey Dressing Sauce by combining the BlixSam Smokey Salad Dressing, sour cream, mayonnaise, Dijon mustard, honey and lemon juice. Mix until smooth and creamy.
8. Remove the potatoes from the oven and allow them to cool for about 10 minutes. They should still be slightly warm.
9. Arrange the crispy smashed potatoes on a large serving platter and scatter over most of the bacon and spring onions.
10. Spoon or drizzle the Creamy Smokey Dressing Sauce generously over the potatoes. Don’t completely cover them — you want those gorgeous crispy edges to stay crunchy.
11. Finish with the remaining crispy bacon, spring onions and fresh parsley.
12. Add a light final sprinkle of BlixSam Smoke Craft just before serving for an extra smoky flavour hit.

🔥 BlixSam Tip