Smashed Potato Salad

• 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

1. Preheat oven to 400u0b0F.
2. 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.
3. 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.
4. 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.
5. Heat a frying pan on high. Cook bacon 2-3 minutes each side, until very crisp. Allow to cool and break into pieces.
6. To make dressing, whisk all ingredients together in a small jug. Season to taste.
7. In a large bowl, combine potatoes, bacon, peas, green onions and baby gherkins. Top with eggs and drizzle dressing over.

baby new potatoes, olive oil, butter, eggs, bacon, frozen peas, green onions, baby gherkins, dressing, sour cream, mayonnaise, lemon juice, parsley

Taken from recipes-plus.com/api/v2.0/recipes/25255 (may not work)