SMASHED POTATO SALAD
Steps:
- Put the potatoes in a large saucepan, cover with cold water and season generously with salt. Bring to a boil, reduce to a simmer and cook until the potatoes are tender, 15 to 20 minutes. Drain and let cool slightly. Gently smash with a fork or potato masher.
- Meanwhile, in a large bowl, whisk together the oil, parsley, mustard, vinegar, shallots and jalapeno. Season with salt and pepper. Add the potatoes and gently combine. Serve at room temperature.
MASHED POTATO SALAD WITH SCALLIONS AND HERBS
Creamier than a classic potato salad, and chunkier and zestier than regular mashed potatoes, this hybrid dish can be served warm or at room temperature, when its texture is at its softest and best. (Never serve this cold; no one likes cold mashed potatoes.) The key to getting the right texture is to cook the potatoes a little more than you would for potato salad, but not so much that they completely fall apart. You are looking for chunks of potatoes coated in a fluffy layer of highly seasoned mashed potatoes. Potato salads tend to absorb their seasonings as they sit, so for the most flavorful dish, be prepared to add more salt, lemon juice and olive oil to taste just before serving.
Provided by Melissa Clark
Categories dinner, lunch, salads and dressings, vegetables, side dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Cook the potatoes in a pot of well-salted water until they are very tender but not mushy, 15 to 22 minutes. Drain well.
- In a large mixing bowl, whisk together lemon zest and juice, rosemary, salt, pepper and hot sauce. When the salt is dissolved, whisk in the olive oil, mayonnaise and mustard.
- Add potatoes to the bowl and mix them very well, until well coated with dressing. Then use the spoon to mash about a quarter of them. You want 1-inch (or so) chunks of potatoes coated in some mashed potatoes. Add scallions and parsley and toss well. Taste and add more salt, lemon juice, hot sauce and olive oil, if needed. Scatter chopped basil or dill over dressed potatoes. Serve warm or at room temperature, but not cold.
Nutrition Facts : @context http, Calories 110, UnsaturatedFat 3 grams, Carbohydrate 19 grams, Fat 3 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 298 milligrams, Sugar 2 grams, TransFat 0 grams
GARLIC AIOLI POTATO SALAD
Homemade garlic aioli gives this otherwise classic potato salad a pungent kick. If you don't want to add the hard-cooked eggs, use another 1/2 pound of potatoes instead. This is best served at least an hour or so after making to allow the flavors to mellow. Or make it the day before and store it in the refrigerator; bring it to room temperature before serving. If you can find garlic chives, there's no better place for them than here.
Provided by Melissa Clark
Categories lunch, salads and dressings, side dish
Time 45m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Place 2 eggs in a small pot with water to cover. Bring to a boil over high heat; immediately remove from heat and cover for 8 minutes. Transfer eggs to a bowl of ice water to cool. Peel and dice small.
- Meanwhile, combine grated garlic, salt and lemon juice in a blender, and pulse a few times to combine. Pulse in egg yolk. With motor running, slowly drizzle in olive oil until completely incorporated and mayonnaise is thick. Scrape into a bowl and fold in sour cream. Fold in celery and red onion.
- Place whole unpeeled potatoes in a large pot with enough salted water to cover by 1 inch. Bring to a boil over medium-high heat and cook until potatoes are just tender, 15 to 25 minutes depending upon size. Drain and cut potatoes into 1 1/2-inch chunks as soon as you can handle them.
- Transfer hot potatoes to a large bowl and toss with diced boiled eggs and 2/3 of the dressing. Let cool to room temperature, or refrigerate until ready to use. Just before serving, toss with some of the remaining dressing to taste (if desired). Season with black pepper and add more salt if necessary. Sprinkle with chives.
Nutrition Facts : @context http, Calories 379, UnsaturatedFat 24 grams, Carbohydrate 22 grams, Fat 31 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 5 grams, Sodium 161 milligrams, Sugar 2 grams, TransFat 0 grams
SMASHED POTATO SALAD WITH CHORIZO, AIOLI AND SCALLIONS
Number Of Ingredients 9
Steps:
- Preheat oven to 450F. Place potatoes in a large pot, pour in cold water to cover, add salt and a pinch of baking soda and simmer till fork tender, 20-25 minutes. Drain and return to pot to dry out and then let cool.
- Transfer to a rimmed baking sheet and flatten with meet pounder. The skin should tear to expose some flesh.
- Heat 1/4 cup vegetable oil in a medium skillet over medium heat. Cook onion, stirring until soft, add chorizo, until browned about 5-7 minutes. Transfer to a fine sieve, drain, pressing on solids until you have about 1/4 cup chorizo oil. Add 1/2 cup vegetable oil to chorizo oil to make 3/4 cup total. Set chorizo mixture aside separately.
- Whisk egg yolk, garlic and 1 tsp water in a medium bowl to combine. Whisking constantly gradually drizzle in chorizo oil until aioli is thickened and smooth. Whisk in lemon juice, season with salt.
- Drizzle potatoes with remaining 2 tbsp. vegetable oil and turn to coat and season with salt. Roast, tossing once until golden and crisp on outer edges, 20-25 minutes and season with salt.
- Toss potatoes, half of aioli, half of scallions and reserved chorizo mixture in a large bowl and season with salt if needed. Spread remaining aioli on a platter and arrange potato sale on top. Sprinkle with remaining scallions and serve.
- Potatoes can be boiled and smashed 1 day ahead, covered and chilled. Aioli can also be made a day ahead, covered and chilled.
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- Preheat oven to 450°. Place potatoes in a large pot and pour in cold water to cover; season with salt. Bring to a boil; reduce heat and simmer until tender, 20–25 minutes. Drain and return to pot to dry out; let cool. Transfer to a rimmed baking sheet and flatten with your hands or the bottom of a mug. You want the skins to tear to expose some flesh; some may fall apart.
- Meanwhile, heat ¼ cup vegetable oil in a medium skillet over medium-high. Cook onion, stirring occasionally, until soft, about 5 minutes. Add chorizo; cook, breaking up with a spoon, until browned and cooked through, 5–7 minutes. Transfer to a fine-mesh sieve set over a measuring cup. Drain, pressing on solids, until you have about ¼ cup chorizo oil. Add ½ cup vegetable oil to chorizo oil to make ¾ cup total; set chorizo mixture aside separately.
- Whisk egg yolk, garlic, and 1 tsp. water in a medium bowl to combine. Whisking constantly, gradually drizzle in chorizo oil, drop by drop at first; keep whisking until aioli is thickened and smooth. Whisk in lemon juice; season with salt.
- Drizzle potatoes with remaining 2 Tbsp. vegetable oil and turn to coat; season with salt. Roast, tossing once, until golden and crisp on outer edges, 20–25 minutes; season with salt.
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