Smashed Potato Salad - cooking recipe

Ingredients

1 1/2 lbs baby new potatoes
1 tbsp olive oil
2 tbsp butter
4 large eggs
4 slices bacon
1/2 cup frozen peas, defrosted
3 None green onions, finely sliced
1/4 cup baby gherkins, quartered lengthwise
None None Dressing
1/2 cup sour cream
1/4 cup mayonnaise
2 tbsp lemon juice
2 tbsp parsley, chopped

Preparation

Preheat oven to 400\u00b0F.
Place potatoes in a saucepan and cover with water. Bring to a boil on high heat. Cook 10-15 minutes, until just tender. Drain well and return to saucepan. Cook over a low heat 1-2 minutes, to remove moisture.
Transfer potatoes to an oven tray. Using a fork, squash down to flatten slightly. Drizzle with oil and dot with butter. Season to taste. Bake 30-35 minutes, until crisp and golden.
Meanwhile, place eggs in a saucepan and cover with water. Bring to a boil. Boil for 10-15 minutes. Rinse under cold running water. Peel and quarter.
Heat a frying pan on high. Cook bacon 2-3 minutes each side, until very crisp. Allow to cool and break into pieces.
To make dressing, whisk all ingredients together in a small jug. Season to taste.
In a large bowl, combine potatoes, bacon, peas, green onions and baby gherkins. Top with eggs and drizzle dressing over.