Yes, I said "smushed". Not "smashed". "Smushed" is a very specific direction, where soft cooked baby potatoes are gently pressed so they burst open slightly, revealing their fluffy insides, ready to soak up the honey mustard dressing while still holding their form.
1.5kg baby potatoes (same size)
1 tbsp salt
½ red onion, very finely sliced
1½ tsp fresh thyme leaves, to serve
Honey mustard dressing
2 tbsp wholegrain mustard
1½ tbsp Dijon mustard
1 garlic clove, minced
3 tbsp honey
3 tbsp cider vinegar
3 tbsp extra virgin olive oil
¾ tsp each salt and pepper
1. Place the potatoes in a large pot of water, and add 1 tbsp salt. Bring to boil, then lower heat and simmer until cooked – they should not resist when pierced with a knife. Don't worry if the skins of some burst. Drain well.
2. Make the honey mustard dressing by shaking all ingredients in a jar.
3. While still hot, gently press down on a potato with a spoon or fork (or tea towel-covered hands), so it bursts open but retains its shape. Place it in a large serving bowl and repeat.
4. Add the onion, pour over the dressing and gently toss – it looks nice and rustic if some fall apart, though in a perfect world, most would hold together. Set aside for at least 30 minutes (even the next day is great!) to let the dressing soak in.
5. Just before serving, sprinkle with thyme leaves and give them another toss. Serve slightly warm or at room temperature – never fridge-cold.
This recipe features in Nagi Maehashi's festive spread for $20 a head.