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