A go-to salad recipe when spring hits and dreams of summer BBQs fill the air. We thought nothing would beat an aromatic smacked cucumber salad until we fused it with a smashed potato salad...and we haven't looked back since.
Pre-heat the oven to 200 degrees or 180 fan. Wash the potatoes then place in a saucepan of lightly salted cold water and bring to the boil. Turn down slightly and let it cook for around 25-30 minutes, until soft and squash-able.
While the potatoes boil, add all the aromatics for the chilli crisp to a heat-proof bowl. Heat the neutral oil until just smoking then pour over the spices and garlic. It should sizzle and crackle immediately. Stir everything together then set to one side.
Strain the cooked potatoes and allow them to steam dry for 5 minutes. Line 2 baking trays with baking paper and space the potatoes out on the trays. Gently press down on each potato with the bottom of a glass, until they're flattened but still intact.
Drizzle the potatoes with plenty of olive oil, season with salt and place in the oven for 20-25 minutes until crisp.
Once roasted, remove the potatoes and allow to cool slightly as you prep the cucumber. Bash the cucumber aggressively until it splinters into pieces then roughly chop the pieces width-wise. Add the cucumbers to a bowl with a pinch of salt, mix and set to one side to extract as much moisture as possible.
Drain the cucumber juice, pat the pieces dry and add to a bowl with the spring onions, coriander and potatoes. Mix the mayo with the black vinegar then add to the potatoes with the chilli crisp oil and sesame seeds. Serve immediately and enjoy!
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