Del’s Smashed Potato Salad

• Potatoes
• 2.5–3 kg small chat potatoes
• Salt & pepper
• 3 tbsp light olive oil
• 200 g pancetta, cubed
• Sauce
• 4 tbsp mayo
• 4 tbsp plain yogurt
• Juice of 2 limes (start with 1 and taste)
• 4 garlic cloves, minced
• 2 tbsp mustard
• 1 large red onion, finely chopped
• 10 pickled gherkins, finely chopped
• Chives, chopped (reserve some for garnish)
• Large handful dill, chopped (reserve some)
• Large handful mint, chopped

Method

1. 1. Preheat oven to 210°C. Simmer potatoes 20 minutes until just tender.
2. 2. While potatoes cook, make the dressing by combining all sauce ingredients; season with salt and pepper and adjust to taste.
3. 3. Drain and steam-dry potatoes a few minutes. Spread on lined trays (don’t overcrowd).
4. 4. Gently smash each potato with the bottom of a cup. Season with salt, pepper, and drizzle with olive oil.
5. 5. Roast 45 minutes until golden and very crisp.
6. 6. In the last 15–16 minutes, pan-fry pancetta until crisp (no extra oil needed).
7. 7. Cool potatoes 5–10 minutes. Toss with dressing in a large bowl.
8. 8. Top with reserved herbs and pancetta.