Tuesday, July 12, 2011

Smashed Potato Salad

A simple twist on potato salad!  I started with smashed potatoes which are one of my grill time favorites.

Smashed Potatoes
  1. Simply micro a few potatoes until just undercooked.  You can boil them with the skins on or bake them if you don't want to nuke them. 
  2. Let the tatties cool until you can handle them.
  3. Take the palm of your hand an smash each potato until it's about an inch thick or so. 
  4. Drizzle each potato with olive oil and your seasonings of choice.  I like Ms. Dash Herbs and Garlic. 
  5. Turn potato over and season the other side.
  6. Grill on high heat until crispy on the outside, on both sides. 
  7. Be sure to make extras to save for potato salad later!

Now on to the potato salad!

Smashed Potato Salad
Serves 4

  • 1/2 cup mayo
  • 2 tbsp Dijon mustard
  • 1 tbsp creamed jar horseradish
  • 4-6 smashed potatoes (see above), diced
  • 3 green or spring onions, chopped
  • 3 tbsp chopped fresh herbs, thyme, oregano, chives, rosemary, basil, parsley, or whatever combo you have on hand

  1. Mix the mayo, mustard and horseradish together.  I follow a rule of 3 parts mayo, 1 part Dijon and 1/2 part horseradish.  Taste and adjust the dressing mix to your liking
  2. Toss the potatoes, onions and herbs.
  3. Blend the dressing mix with the potato mix.


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