Smashed Potato Salad With Crème Fraîche Dressing

Method

1. 1

   For the smashed potatoes: Heat oven to 200°C.

2. 2

   In a large pot of boiling salted water, cook the potatoes for 10-15 minutes, or until tender. Drain the potatoes well and transfer to a lightly oiled oven tray.

3. 3

   Once cool enough to handle, use the base of a drinking glass to press each potato firmly to slightly crush and flatten them. Drizzle potatoes generously with oil, season with salt and pepper, and scatter with garlic. Bake for 20-25 minutes, or until crisp and golden brown.

4. 4

   For the pickled onions: Put the vinegar, water, sugar and salt in a pot and bring just to the boil.

5. 5

   Place the sliced onion in a bowl then cover with the hot pickling solution and set aside to cool.

6. 6

   This can be made up to a week in advance and stored in the fridge.

7. 7

   For the dressing: Whisk all the ingredients together in a bowl. Season to taste.

8. 8

   To assemble the salad: Place potatoes on a large platter; dollop over the dressing. Scatter with pickled onions, parsley and rocket.