Festive smashed potato salad Serves 6 Takes 45 mins Ingredients: 700g baby potatoes, larger ones halved 2 tbsp olive oil 5 slices smoked streaky bacon 150g sour cream 1 tbsp Greek-style yogurt 1 tbsp white wine vinegar 1 tsp Dijon mustard 150g sprouts, outer layers peeled and finely shredded 10g chives, finely chopped, plus extra to serve 10g dill, finely chopped 40g dried cranberries Method: 1.Preheat the oven to gas 7, 220°C, fan 200°C. 2.Boil the potatoes for 15 mins until tender. Drain and set aside. 3.Line a large baking tray with greaseproof paper and drizzle over the oil. Add the potatoes to the tray and coat in the oil. Use a glass to gently ‘smash’ the potatoes so they flatten and are crushed. Season with salt and pepper, then roast in the oven for 40 mins, turning halfway. They should be a deep golden brown and crispy. 4.Meanwhile, grill the bacon until golden and crispy. Set aside and finely chop. 5.In a large bowl, mix together the sour cream, yogurt, white wine vinega...