Warm Smashed Potato Salad
Warm smashed potato salad is the perfect side dish for seafood. It is a new take on a classic side. The potatoes are roasted in the oven until crispy and salty, then tossed with a creamy dressing. Wilt in some baby spinach for a feeling of two side dishes in one!
Warm Smashed Potato Salad
ingredients
1lb baby potatoes
¼ cup and 1 tbsp olive oil, (divided)
1 tsp kosher salt
1 tsp black pepper
1 tbsp shallot, chopped
1 tsp fresh parsley, chopped
1 tbsp mayo
1 tsp dijon mustard
pinch of sugar
salt and pepper to taste
2 cups baby spinach, fresh
instructions
1. Preheat the oven to 400 degrees
2. Place the potatoes in a large pot with enough water to cover the potatoes. Add some kosher salt to the water, about a teaspoon. Bring to a boil, boil until the potatoes are easily pierced with a fork. Once the potatoes are soft, turn off the heat, and drain.
3. Once drained, add the potatoes to a large rimmed baking sheet. Use the bottom of a heavy glass or jar, press down on each potato to “smash” them.
4. Sprinkle salt, pepper, and olive oil over the top, and place in the oven for about 30 minutes or until the potatoes become brown and crispy on the top.
5. Once the potatoes are removed from the oven, let them cool for 5 minutes while you prepare the dressing.
6.In a large bowl whisk together olive oil, shallots, parsley, mayo, dijon, sugar, salt, and pepper until well combined. Then add the potatoes to the bowl, and toss gently.
7. Then add in the spinach and gently toss, allowing the spinach to wilt into the salad. Serve warm.
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