Smashed Potato Salad
Smashed Potato Salad
Give your potato salad an upgrade with this crispy smashed potato recipe. It’s crunchy, creamy and flavor packed. There are two delicious flavors to try, a classic and a spicy mayo, so there is something for everyone. It’s easy to make and the crispy edges and soft insides not only add great texture but also add dimension. They are the perfect side for a bbq, weeknight dinner or with sandwiches at lunch.
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Serves 4-8
Ingredients
Classic
1 lb (454g) Baby Gold Potatoes
2 ribs Celery, diced
2 Tbsp (3g) chopped Dill
1 Tbsp (3g) chopped Chives
1/3-1/2 cup (79g-118g) Vegan Mayo
1 Tbsp (15g) Yellow Mustard
2 Tbsp (30g) chopped Dill Pickle
drizzle of Oil for baking
Salt & Pepper tot aste
Spicy Mayo
1 lb (454g) Baby Gold Potatoes
1/3-1/2 cup (79g-118g) Vegan Mayo
2 Green Onions, sliced
1 Tbsp (3g) chopped Chives
1 1/2 Tbsp (23g) Gojujang Paste
1/2 tsp (2.5g) Gochugaru
1/2 tsp (2.5g) Garlic Powder
drizzle of Oil for baking
Salt & Pepper to taste
Note
Each recipe is for a half of a 2 lb bag of potatoes so you can either try both flavors or double the ingredients of one flavor and make a large batch.
Directions
1.Bring the potatoes to a boil in a large pot of water. Once they boil, cook for 15-18 minutes or until they are fork tender. Drain and allow them to cool down enough to handle.
2.Spread the cooked potatoes out onto a baking sheet and with the bottom of a heavy glass, smash each potato. The thinner they are the crispier they will be so smash according to
3.Drizzle the smashed potatoes with oil and season with salt & pepper. Bake at 425 for 25-30 minutes or until they are nicely browned with dark crispy edges.
4.Allow the potatoes to cool and give them a rough chop. Set aside.
5.If making both flavors, you will need two bowls. In the first bowl make the classic by adding the mayo, mustard, celery, dill, chives, chopped dill pickle, salt & pepper. Mix until well combined and add in half of the cooked potatoes. Mix until well coated.
6.In another bowl, make the spicy mayo by adding the gojujang paste, mayo, gochugaru, garlic powder, chives, green onion and salt & pepper. Mix well and add in the remaining potatoes. Mix untill well coated.
7. Serve at room temperature and enjoy!
