CRISPY SMASHED POTATO SALAD

PREP TIME: 10 MIN.

COOK TIME: 20 MIN.

Hot. Cool. Crunchy. Crave-worthy.

INGREDIENTS

Perfect for BBQs, spicy side dishes, or just stealing the show at dinner.

this mayo is best used daily.

150 g Red Phoenix Sesame Mayo
100 g Greek yogurt
1 kg waxy potatoes
½ cucumber, diced
2 tsp rice vinegar
1 bunch parsley, roughly chopped
1 red onion, thinly sliced
4 spring onions, thinly sliced
Crispy chili oil, to taste
Optional: fresh dill (for extra herby kick)

Let’s get started

1

Prep and roast the potatoes
Preheat the oven to 220°C (430°F). Halve the potatoes and boil them for 20 minutes in salted water. Drain, spread them out on a baking tray lined with parchment paper, and smash each one flat using the bottom of a glass. Drizzle with olive oil, season with salt and pepper, and roast for 80 minutes until golden and crispy.

2

Make the dressing
In a bowl, mix the Red Phoenix Sesame Mayo, Greek yogurt, and rice vinegar into a creamy, tangy base.

3

Chop the toppings
Dice the cucumber, slice the red and spring onions into thin rings, and roughly chop the parsley. Optional: add chopped dill for a fresh twist.

4

Assemble like a pro
Spread the dressing across a deep serving plate. Pile on the crispy smashed potatoes, scatter over the chopped veg and herbs, and finish with a bold drizzle of chili oil and your favorite Red Phoenix toppings.