SMASHED POTATO SALAD

SERVES 4

A rustic take on a potato salad where they are casually crushed rather than diced – all the easier.

500g small waxy potatoes, scrubbed but not peeled

100g mayonnaise

2 spring onions, trimmed and thinly sliced diagonally

Bring a large pan of salted water to the boil, add the potatoes and cook until tender when pierced with a knife, then drain using a colander and leave to cool.

HSpoon the mayonnaise into a small bowl and thin to a thick trickling consistency with a couple of teaspoons of water.

Crush the potatoes in the pan using a potato masher to break them into chunks.

Add the mayonnaise and fold over a few times, then mix in two thirds of the onion and taste for seasoning.

Transfer to a serving dish and scatter over the rest of the onion. Dust with a little cayenne pepper if wished.

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