Smashed Potato & Cucumber Salad with Sesame Mayo & Chilli Oil

Crispy smashed potatoes, cooling cucumber, and a creamy sesame mayo dressing—all brought together with a big spicy drizzle of crispy chilli oil. It’s crunchy, creamy, tangy, and a proper showstopper of a sharing dish!

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Simmer the baby potatoes in salted water until tender. Drain and allow to steam dry. Gently smash each potato and roast in the oven or air fryer at 200°C until crispy and golden.

Step 2

In a bowl, whisk together tahini, toasted sesame oil, white miso, vegan mayo, lime juice, and water until smooth and creamy.

Step 3

Cut the cucumber lengthwise and scoop out the seeds. Slice into thin half moons. Finely slice the spring onions and pick the coriander leaves.

Step 4

In a large bowl, toss the crispy potatoes with cucumber, spring onions, coriander, and sesame mayo dressing. Top with black sesame seeds and a generous drizzle of crispy chilli oil.

↑Support creators by visiting their site 😊