Crispy Potato Salad with Creamy Chili Crunch Dressing
Directions
- 1Place potatoes in a large pot of water with ½ teaspoon of baking soda and 1 tablespoon of Momofuku savory seasoned salt. Bring to a boil and cook for 10-12 until potatoes are very tender. Remove from heat and fully drain.
- 2Return potatoes to pot and toss with olive oil. Using a wooden spoon or spatula, stir the potatoes until a mashed potato-like paste has collected around each potato. Spread the potatoes on 2 sheet pans, making sure not to crowd them, then roast for 30 minutes.
- 3Remove pans from oven, gently toss the potatoes, then return to the oven for another 15-20 minutes until they are deeply browned and crisped. Remove from the oven and rest until you are ready to serve.
- 4Meanwhile, mix the dressing. Combine 1 cup mayonnaise, 2 tablespoons of mustard, 1 tablespoon of Momofuku rice vinegar, 1 cup of chopped pickles, 1 tablespoon of Momofuku chili crunch, and a generous pinch of Momofuku savory seasoned salt.
- 5When you are ready to serve, toss cooked potatoes with the dressing. Top with sliced shallots, herbs, and scallions. Season with Momofuku savory seasoned salt to taste and serve immediately.
Ingredients
- 4 lbs golden potatoes, cut into wedges
- 0.5 teaspoon baking soda
- 1 tablespoon Momofuku savory seasoned salt
- 0.5 cup olive oil
- 1 cup mayonnaise (preferably kewpie)
- 2 tablespoons whole grain or dijon mustard
- 1 tablespoon Momofuku rice vinegar
- 1 cup bread and butter pickles, chopped, or sweet pickle relish
- 1 tablespoon Momofuku chili crunch
- 1 shallot, sliced
- 0.5 cup parsley or dill, chopped
- 3 scallions, sliced
Equipment
large potwooden spoon or spatulasheet pansbowl
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