Serves 1
Directions
- 1Place potatoes in a large bowl.
- 2Add water to cover the potatoes.
- 3Wash the potatoes by rubbing them.
- 4Transfer the clean potatoes to a pot with water.
- 5Boil the potatoes until tender.
- 6Place the boiled potatoes on baking trays lined with parchment paper.
- 7Smash each potato using the bottom of a glass or a cup.
- 8Season the smashed potatoes with salt and pepper.
- 9Drizzle olive oil over the smashed potatoes.
- 10Bake until golden and crispy.
- 11In a bowl, combine mayonnaise, tahini, chilli crisp, lemon zest, pomegranate molasses, and rice vinegar.
- 12Whisk the dressing until smooth.
- 13Add chopped scallions, coriander, sesame seeds, and black sesame seeds to the dressing.
- 14Mix the dressing well.
- 15Add the crispy smashed potatoes to the bowl with the dressing.
- 16Toss to combine, ensuring all potatoes are coated.
- 17Transfer the potato salad to a serving dish.
- 18Garnish with fresh scallions.
- 19Drizzle with extra chilli crisp if desired.
Ingredients
- Potatoes
- Salt
- Pepper
- Olive Oil
- Mayonnaise
- Tahini
- Chilli Crisp
- Lemon Zest
- Pomegranate Molasses
- Rice Vinegar
- Scallions
- Coriander
- Sesame Seeds
- Black Sesame Seeds
Equipment
Large bowlPotColanderBaking traysParchment paperSmall bowlWhiskGrater
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