Crispy Smashed Potato Salad with Herb Dressing and Nevadillo Blanco
A refined warm salad combining golden, crispy potatoes, fresh leaves and a creamy herb dressing. Nevadillo Blanco Extra Virgin Olive Oil is added just before serving, allowing its character to shine through.
Serves: 4
Preparation: 20 minutes
Cooking: 35 minutes
Ingredients
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700g baby potatoes
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100g rocket or mixed salad leaves
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150g Greek yoghurt
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1 tsp Dijon mustard
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1 tbsp fresh lemon juice
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1 tbsp finely chopped chives
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1 tbsp finely chopped flat-leaf parsley
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1 small garlic clove, finely grated
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1 tbsp capers
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4 radishes, thinly sliced
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Olive oil, for roasting
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Sea salt flakes
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Freshly ground black pepper
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Nevadillo Blanco Extra Virgin Olive Oil, to finish
Method
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Preheat the oven to 220°C / 200°C fan / Gas 7.
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Place the potatoes in a saucepan of salted water and simmer for 15–20 minutes, until tender. Drain well and allow them to steam-dry.
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Transfer the potatoes to a baking tray and gently crush each one with the base of a glass. Drizzle with a little olive oil and season with salt and pepper.
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Roast for approximately 20 minutes, or until deeply golden and crisp around the edges.
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Meanwhile, prepare the dressing by mixing the Greek yoghurt, Dijon mustard, lemon juice, garlic, chives and parsley. Season to taste.
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Spread the herb dressing over a serving platter. Arrange the warm potatoes on top, then add the rocket, sliced radishes and capers.
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Just before serving, finish with a generous drizzle of Nevadillo Blanco Extra Virgin Olive Oil and a pinch of sea salt flakes.
The Finishing Touch
Adding Nevadillo Blanco after cooking preserves the oil's quality and brings the creamy dressing, crisp potatoes and fresh salad leaves together beautifully.
Serving suggestion: Present the salad on a light ceramic platter and add the final drizzle of Nevadillo Blanco at the table for an elegant finishing touch.