Smashed Potato Salad

Serves 1
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Directions

  1. 1Add potatoes to a large pot with 2 tbsp of salt.
  2. 2Cover with water by 2 inches then bring to a boil over medium heat.
  3. 3Allow potatoes to cook until fork tender, about 10-15 minutes.
  4. 4Strain off water and return to your pot to steam dry for five minutes.
  5. 5Add dry potatoes to a parchment-lined baking sheet and smash until about ½ inch thick with the bottom of a glass.
  6. 6Drizzle well with olive oil then generously season with salt.
  7. 7Roast until crispy and golden, about 40-50 minutes, flipping once midway through.
  8. 8Remove from the oven and allow potatoes to cool before building the salad.
  9. 9In a large bowl, combine lemon juice, sour cream and mustard.
  10. 10Mix well until thoroughly combined.
  11. 11Fold in celery, red onion and dill then mix in potatoes.
  12. 12Garnish with chives, dill and flaky sea salt.

Ingredients

  • 1.5 lbs yellow baby potatoes
  • olive oil
  • 2 tbsp salt
  • 2 tbsp lemon juice
  • 0.25 cup vegan or regular sour cream
  • 3 tbsp Dijon or hot deli mustard
  • 2 celery stalks
  • 0.25 cup fresh dill
  • 0.5 cup red onion
  • fresh chives
  • flaky sea salt

Equipment

large potparchment-lined baking sheetlarge bowl