Smashed Potato Salad

With Culley's Picklenaise

Time: 60 minutes
Servings: 4

Ingredients:

• 700g perla potatoes
• 2 tbsp oil
• 1 red onion
• 1/2 cucumber 
• 3 gherkins
• Culley's Picklenaise
• Pickled onions
• 2 stems of spring onion 
• Dill

Method:

1. Bring a pot of water to the boil, preheat oven to 200°C and line a baking tray.
2. Boil the potatoes for 10-15 minutes until they are soft when pierced with a fork. 
3. Space the ptoatoes out on the baking tray. Using the bottom of a glass or a potato masher, smash the potatoes with oil, salt and pepper and roast for 30-40 minutes, until golden and crispy. 
4. Dice red onion, cucumber and gherkins. 
5. Allow potatoes to cool slightly. In a bowl, combine potatoes, red onion, cucumber, gherkins and enough Picklenaise to coat, about 1/2 cup. 
6. Slice spring onion. Top salad with pickled red onion, spring onion and dill.