Smashed Potato Salad with Crème Fraîche Dressing

Topping crispy roast spuds with crème fraiche and tangy quick-pickled onions elevates the humble potato salad to the next level and makes a satisfying side dish for any Christmas meal. 1.5kg small agria potatoes Olive oil

3 cloves garlic, crushed ½ cup apple cider vinegar ½ cup water

1 tablespoon sugar

1 teaspoon fine salt

1 small red onion, thinly sliced ½ cup crème fraîche

2 tablespoons extra virgin olive oil

2 teaspoons Dijon mustard

A few fresh parsley and rocket leaves, to serve

Smashed potatoes: Heat oven to 200°C. In a large pot of boiling salted water, cook the potatoes for 10-15 minutes or until tender. Drain the potatoes well and transfer to a lightly oiled oven tray.

Once cool enough to handle, use the base of a drinking glass to press each potato firmly to slightly crush and flatten them. Drizzle potatoes generously with oil, season with salt and pepper, and scatter with garlic. Bake for 20-25 minutes, or until crisp and golden brown.

Pickled onions: Put the vinegar, water, sugar and salt in a pot and bring just to the boil.

Place the sliced onion in a bowl then cover with the hot pickling solution and set aside to cool.

This can be made up to a week in advance and stored in the fridge.

Dressing: Whisk all the ingredients together in a bowl. Season to taste.

To assemble the salad, place potatoes on a large platter; dollop over the dressing. Scatter with pickled onions, parsley and rocket. Serves 8-10