Smashed Potato Salad | Daily Mail Online

Serves 4 

A rustic take on a potato salad where they are casually crushed rather than diced – all the easier. 

500g small waxy potatoes, scrubbed but not peeled 

100g mayonnaise 

2 spring onions, trimmed and thinly sliced diagonally 

• Bring a large pan of salted water to the boil, add the potatoes and cook until tender when pierced with a knife, then drain using a colander and leave to cool. 

• Spoon the mayonnaise into a small bowl and thin to a thick trickling consistency with a couple of teaspoons of water. 
• Crush the potatoes in the pan using a potato masher to break them into chunks. 
• Add the mayonnaise and fold over a few times, then mix in two thirds of the onion and taste for seasoning. 
• Transfer to a serving dish and scatter over the rest of the onion. Dust with a little cayenne pepper if wished.