Crispy Smashed Potato Salad with Charred Scallion Dressing
You know that feeling of opening a bag of sour cream and chive chips and not being able to stop? This is what this salad does to you. Crispy smashed potatoes with shattered edges, a thick and smoky charred scallion dressing that hits all the creamy tangy notes, fresh romaine, and radishes for snap. The kind of thing you make and dream about the next day.
Servings: Four
INGREDIENTS
1 1/2 pounds baby Yukon Gold potatoes
1 tablespoon kosher salt (for boiling water)
1 teaspoon garlic powder
Avocado oil spray
Charred Scallion Dressing
1 to 2 bunch scallions (about 6 oz)
1 tablespoon olive oil
1/4 cup mayonnaise
3/4 cup plain whole milk Greek yogurt
2 tablespoons apple cider vinegar
1 teaspoon garlic, pressed or grated
1 teaspoon hot sauce
2 romaine hearts, chopped
4 radishes, thinly sliced
Small handful of fresh chives or dill for finishing
PREPARATION
Boil and cool potatoes: Bring a large pot of water to a boil. Add 1 tablespoon salt and the potatoes. Cook until fork-tender, 15 to 20 minutes depending on size.
Char scallions: Heat a cast-iron skillet or grill pan over medium-high. Toss the scallions with 1 tablespoon olive oil and 1/4 teaspoon salt. Char until blackened in spots and softened, 6 to 7 minutes, turning once. Let cool slightly, then roughly chop.
Make dressing: In a food processor, combine mayo, yogurt, charred scallions, 2 tablespoons apple cider vinegar, 1 teaspoon garlic, 1 teaspoon hot sauce, 1/4 teaspoon salt, and a pinch of pepper. Pulse until combined but still slightly textured. Taste and adjust. Refrigerate until ready to use.
Smash and roast: Preheat oven to 425°F. Smash each potato with the flat bottom of a glass to about 1/4-inch thickness. Season with 1 teaspoon garlic powder and a generous pinch of salt. Spray with avocado oil spray. Roast 25 to 30 minutes until deeply golden and crispy at the edges.
Plate: Toss romaine and radishes with enough dressing to coat. Add half the crispy potatoes to the salad and toss gently. Pile remaining potatoes on top. Finish with fresh herbs and a drizzle of extra dressing. Serve immediately.
Notes:
You can cook and cool the potatoes in advance. This helps create resistant starch in the potatoes which doesn't get absorbed by the gut. Before smashing, reheat them briefly in a 300°F oven for 8 to 10 minutes until just pliable. Cold potatoes crack unevenly and won't press flat cleanly. You keep the nutritional benefit of cooling and still get the texture of a freshly smashed potato.
The dressing is thick by design. It clings to the potatoes and greens without making the salad soggy. Thin with a tablespoon of water at a time if you prefer it more pourable.
