Smashed Potato Salad
Crispy smashed potato salad made with roasted potatoes, olives, capers, herbs, and a light tahini lemon dressing. A fresh, flavorful twist on classic potato salad.
Servings: 4
Ingredients
- 1.5 pounds baby potatoes Yukon gold or red
- 2 tablespoons olive oil
- kosher salt and black pepper to taste
- 1 cup pitted mixed olives chopped
- 2 tablespoons capers
- 2 sticks of celery very finely sliced
- 1/4 cup freshly chopped dill
- 1/4 cup freshly chopped parsley chopped
Quick Pickled Red Onions:
- 1 medium-large red onion or 3 small, thinly sliced
- 2 tablespoons red wine vinegar or white distilled
- 2 tablespoons filtered water
- 1 teaspoon honey or agave
- 3/4 teaspoon kosher salt
Tahini Dressing:
- 2 tablespoons tahini
- 1 lemon juiced
- 1 small garlic clove finely grated
- 2-3 tablespoons filtered water
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon cumin
Instructions
For the Quick Pickled Onions:
- Mix 2 tablespoons red wine vinegar, warm 2 tablespoons filtered water, 1 teaspoon honey, and 3/4 teaspoon kosher salt until dissolved. Add the 1 medium-large red onion (sliced) and Let it sit for 20 to 30 minutes.
- Chop and prepare the veggies.
For the potaoes
- Preheat the oven to 425°F and prepare a sheet pan with parchment paper.
- Meanwhile, boil 1.5 pounds baby potatoes in salted water until fork-tender (15 to 20 mins).
- Drain, spread on a baking tray and cut them in half, if bigger. Gently smash with the base of a cup. Drizzle with 2 tablespoons olive oil, kosher salt and black pepper, and shake the pan.
- Roast at 425°F for 25 to 30 minutes until crispy.
Make the dressing
- White the potatoes are roasting, make the tahini dressing by whisking all the dressing ingredients. (2 tablespoons tahini, 1 lemon, 1 small garlic clove, 2-3 tablespoons filtered water, 1 tablespoon olive oil, 1/2 teaspoon kosher salt, and 1/2 teaspoon cumin)
Build the salad
- To start building the salad, transfer the roasted potatoes to a bowl while still warm.
- Add in the drained pickled onions, 1 cup pitted mixed olives, 2 tablespoons capers, 2 sticks of celery, 1/4 cup freshly chopped dill, and 1/4 cup freshly chopped parsley.
- Pour dressing over the salad and gently toss. Serve and enjoy.
Notes
- Yukon gold or red potatoes work best.
- I prefer using olive oil for this salad over any other oil.
- Use whatever olives you have on hand.
- I highly recommend using fresh ingredients like fresh dill, parsley, celery, and so on.
- If you do not like capers, you can skip it.
- Store leftovers in the fridge for up to 3 days.
Nutrition
Calories: 338kcal | Carbohydrates: 38g | Protein: 6g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Sodium: 1395mg | Potassium: 863mg | Fiber: 6g | Sugar: 4g | Vitamin A: 707IU | Vitamin C: 56mg | Calcium: 75mg | Iron: 3mg