SMASHED POTATO SALAD
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
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.