Smashed potato and herb salad

Ingredients (serves 8)
* 1.5kg small chat potatoes
* 3/4 cup Bertolli olive oil (see note)
* sea salt
* 1/2 cup white wine vinegar
* 1 lemon, juiced
* 2 teaspoons caster sugar
* 2 cups flat-leaf parsley leaves
* 2 tablespoons dill, roughly chopped
* 1 bunch chives, chopped


Method
1. Preheat oven to 180°C. Place potatoes in a large saucepan and cover with cold water. Bring to the boil over medium-high heat. Boil, uncovered, for 20 minutes or until just cooked when tested with a skewer. Drain. Allow to cool slightly. Place on chopping board.
2. Using your palm, gently press potatoes to flatten slightly. Place in a single layer in a large, greased roasting pan. Drizzle with 1/4 cup oil and sprinkle with sea salt. Roast for 30 minutes or until potatoes are crisp and golden. Transfer to a platter.
3. Whisk together vinegar, 1/4 cup lemon juice and remaining 1/2 cup oil in a bowl. Add sugar and season with pepper. Pour dressing over warm potatoes. Turn potatoes to coat in dressing. Sprinkle with parsley, dill and chives. Serve.

Notes & tips
* Bertolli olive oil is a full-bodied yet mild oil great for pasta sauces and salads.

Source
Super Food Ideas - Page 48
Recipe by Michelle Noerianto