By Tarishi Shrivastava
May 2, 2024
This crisp and creamy potato salad is a delicious summer side dish. The potatoes are smashed and pan-fried, giving the salad a crunchy texture, while the creamy mayonnaise-based dressing ties it all together.
900-gram small red potatoes, halved 1/4 cup olive oil, divided Salt and pepper to taste 1/2 cup mayonnaise 2 tablespoons Dijon mustard 1 tablespoon of white wine vinegar 1/4 cup chopped, fresh parsley 2 tablespoons of chopped chives 2 ribs celery, diced 1 shallot, minced
Place potato halves on a baking sheet, drizzle with 2 tablespoons olive oil and season with salt and pepper. Roast at 400°F for 15-20 minutes until just tender.
Once cool, place the potatoes on a work surface and gently smash them.
Heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the smashed potatoes in a single layer and cook for 2-3 minutes until browned and crispy.
In a large bowl, whisk mayonnaise, mustard, vinegar and a pinch each of salt and pepper.
Add the crispy smashed potatoes, parsley, chives, celery and shallots. Gently toss to combine.