Indian Smashed Potato Salad



1 kg baby potatoes, boiled in salted water until tender

¼ cup oil 

2 tbsp Supreme Basar Mix 

Salt to taste 

1 English cucumber 

1 large red onion, sliced

Large handful of coriander, chopped 

1 cup greek yogurt 

½ cup mayonnaise 

1 tsp dijon mustard 

1 tsp apple cider vinegar 

Pinch of salt

Juice of ½ a lemon 


¼ cup oil

1 tsp Supreme Cumin Seeds 

1 tsp Supreme Mustard Seeds

2 cloves of garlic, finely minced 


Chopped coriander 


Preheat the oven at 180°c.

Add the boiled potatoes onto a lined baking tray. Add oil, basar mix and salt. Mix well so the potatoes are coated well in the spices. Use the back of a glass and smash the potatoes. Roast for 1 hour or until golden brown and crispy. 

In a large mixing bowl add greek yogurt, mayonnaise, mustard, apple cider vinegar, salt and lemon juice. Mix well and set aside in the fridge while the potatoes roast. 

Once the potatoes are nice and crispy, remove from the oven and cool for 5 minutes. Once the potatoes have cooled for 5 minutes, fold them into the salad so that they are completely coated.

Prepare the tadka: heat oil in a pan over medium-heat. Once heated add cumin seeds and mustard seeds. When the mustard seeds start to splutter add in the minced garlic. Sir well and once the garlic starts to turn golden in colour, remove from heat and quickly pour over the salad. Mix well, garnish with chopped coriander and serve.

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