Crispy Smashed Potato Salad

Heat the oven to 180°C. Drop the whole potatoes into a large pot of salted water – they should be just covered with water. Bring to the boil, then reduce to a simmer and cook for 10 - 15 mins until parboiled, a knife should slide through but don’t take them too far or they’ll turn to mush when you crush them. Drain and leave in the colander for 2 mins.

Tip the potatoes onto a large baking tray lined with baking parchment. Press the potatoes flat using the bottom of a glass. Drizzle with olive oil, salt and pepper. Roast in the oven for 40-50 mins until really crispy on the edges.

Meanwhile, slice the cucumber lengthwise and scoop out and discard the middle – this is to prevent the sauce from getting watery. Finely chop the dill and chives.

Transfer the chopped herbs and cucumber to a bowl along with the remaining ingredients and a pinch of salt and pepper. Mix well and set aside.

Once the potatoes are really crispy, remove from the oven and stir them through the sauce. Garnish with sliced spring onions and crispy onions – enjoy!