Jammy Egg & Parmesan Smashed Potato Salad

Name: Jammy Egg & Parmesan Smashed Potato Salad
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 800 g baby potatoes; 3 Tbsp (45 ml) olive oil; 1 garlic clove, finely grated; 40 g Parmesan, finely grated; 1 tsp (5 ml) lemon zest; 1 tsp (5 ml) BBQ spice; ½ tsp (2,5 ml) chilli flakes; 1 tsp (5 ml) sea salt; ½ tsp (2,5 ml) freshly ground black pepper; 6 Large Nulaid Free Range Eggs; 1 Tbsp (15 ml) Dijon mustard; 1 Tbsp (15 ml) wholegrain mustard; 1 Tbsp (15 ml) honey; 2 Tbsp (30 ml) lemon juice; 3 Tbsp (45 ml) mayonnaise; 2 Tbsp (30 ml) chopped fresh dill; 80-100 g baby gherkins/cornichons, finely chopped; Salt and freshly ground black pepper, to taste; 200 g bacon bits, fried until golden and rendered; 1 Tbsp (15 ml) chopped fresh chives; Extra shaved Parmesan; Extra lemon zest; Salt and freshly ground black pepper, to taste

Jammy Egg & Parmesan Smashed Potato Salad

Author: Crush
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: 4 servings
Category: Salads

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Description

Golden smashed potatoes roasted with Parmesan, garlic and chilli, topped with jammy eggs and a punchy mustard dressing.

Ingredients

Smashed Parmesan Potatoes

800 g baby potatoes
3 Tbsp (45 ml) olive oil
1 garlic clove, finely grated
40 g Parmesan, finely grated
1 tsp (5 ml) lemon zest
1 tsp (5 ml) BBQ spice
½ tsp (2,5 ml) chilli flakes
1 tsp (5 ml) sea salt
½ tsp (2,5 ml) freshly ground black pepper

Jammy Eggs

6 Large Nulaid Free Range Eggs

Mustard Mayo Dressing

1 Tbsp (15 ml) Dijon mustard
1 Tbsp (15 ml) wholegrain mustard
1 Tbsp (15 ml) honey
2 Tbsp (30 ml) lemon juice
3 Tbsp (45 ml) mayonnaise
2 Tbsp (30 ml) chopped fresh dill
80–100 g baby gherkins/cornichons, finely chopped
Salt and freshly ground black pepper, to taste

To Assemble

200 g bacon bits, fried until golden and rendered
1 Tbsp (15 ml) chopped fresh chives
Extra shaved Parmesan
Extra lemon zest
Salt and freshly ground black pepper, to taste

Instructions

Smashed Parmesan Potatoes

Preheat the oven to 200 °C. Place the potatoes in a saucepan of salted water and bring to the boil. Cook for 12–15 minutes until just tender, then drain well.

Spread the potatoes onto a lined baking tray and gently press each one with the base of a glass to lightly smash them.

Drizzle with olive oil and scatter over the garlic, Parmesan, lemon zest, BBQ spice, chilli flakes, salt and pepper. Toss gently to coat and spread the potatoes out in a single layer.

Roast for 20–25 minutes until the edges are crisp, golden and coated in a savoury Parmesan crust.

Jammy Eggs

Bring a saucepan of water to a gentle boil. Carefully lower the eggs into the water and cook for 7 minutes for jammy centres. Transfer immediately to iced water to stop the cooking. Once cool, peel and cut into halves/quarters.

Mustard Mayo Dressing

Whisk together the Dijon mustard, wholegrain mustard, honey, lemon juice, mayonnaise, and dill, whisking to create a smooth dressing. Add the finely chopped gherkins and season to taste with salt and freshly ground black pepper.

To Assemble

Place the warm roasted potatoes onto a serving platter and add the crispy bacon and the egg halves/quarters. Drizzle with the mustard dressing and finish with shaved Parmesan, extra lemon zest, chives and freshly cracked black pepper before serving.