Smacked Cucumber and Smashed Potato Salad

A fusion of the internet's favourite recipes - creamy, spicy, garlicky cucumber and potato salad with tonnes of flavour and texture.

Done in 55 minutes

Serves 4

Dish by Mia Jacobs

Ingredients

Smashed potatoes

750gbaby potatoes

1 tspfine salt

2 tbspolive oil

a pinchflakey salt

Chilli crisp

1.5-2 tsp chilli flakes

1/2 tsppaprika

1/4 tspground cumin

1 tspred pepper flakes

1/2 tspMSG

1star anise

1/2cinnamon stick

1 tspcaster sugar

1-2garlic cloves, grated

50mlneutral oil

To serve

2spring onions, sliced

10gfresh coriander, roughly chopped

1/2cucumber

a pinchsalt

4 tbspvegan mayonnaise

2 tspChinese black vinegar

1 tbsptoasted sesame seeds

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.

Method

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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Mia Jacobs

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Mia is a self-taught cook with an obsession with street food and an absolute hatred for parsnips. Before joining Twisted Green, Mia founded an online vegan cooking school in the midst of the global pandemic and began teaching people all over the world how to cook incredible vegan food from the comfort of their own homes. Her mission was, and still is, to help transform kitchens everywhere from a daunting space to one that’s filled with the irresistible aroma of frying garlic, and some very special plant-based grub. She also believes that crisps and hummus are a gift to humanity.