Crispy Smashed Potato Salad with Avocado Mousse

Start by cooking your potatoes. Place them in a large pot with plenty of water and a generous pinch of salt. Bring to a boil over high heat, then reduce to medium and simmer for about 10 minutes, or until fork-tender.

Once cooked, drain the potatoes and arrange them on a baking tray lined with parchment paper. Using a glass gently smash each potato until flattened but still holding together.

Preheat your oven to 200°C (392°F). Lightly spray the smashed potatoes with olive oil and sprinkle with a little more salt. Bake for 20-25 minutes, or until they are beautifully golden and crispy.

For the avocado mousse, combine the fresh basil leaves, avocado, olive oil, salt, black pepper, garlic clove, lemon juice, and pine nuts in a blender.

Blend all the ingredients until you achieve a smooth, creamy mousse. Set aside.

In a separate bowl, combine the Greek yogurt with the crumbled feta cheese and the finely grated lemon zest. Mix well until everything is nicely incorporated. Set aside.

Cut the peppers into thin lengths. Heat a little olive oil in a pan over medium heat. Add the sliced peppers and fry them until they are tender and slightly charred, about 5-7 minutes. Remove from heat.

To assemble your salad, start by arranging the crispy smashed potatoes as the base layer on a serving platter or individual plates.

Next, scatter the halved cherry tomatoes and the sautéed peppers over the potatoes.

Dollop spoonfuls of the yogurt-feta mixture and the creamy avocado mousse artfully over the salad. You can swirl them together for a beautiful presentation.

Serve your amazing potato salad immediately as a perfect side dish, especially delightful with grilled fish or any other summer main course.