Smashed Potato Salad
Tender new potato potatoes are first boiled and then roasted to achieve a crispy skin while the inside stays delicate. You’ll love smashing the potatoes with the flat side of a knife almost as much as you’ll love devouring this zesty, herbal potato salad.
- Vegetable shortening, for greasing
- 1 1/2 Pound new or small potatoes, scrubbed
- 1 1/2 Teaspoon yellow mustard seeds
- 2 Tablespoons and 1/4 cup olive oil, divided
- 1 green bell pepper, finely diced
- Zest of 1 lemon
- 1-2 Tablespoon dill, roughly chopped
- 1-2 Tablespoon parsley, roughly chopped
- Juice from 1 lemon
- Salt and pepper, to taste
Preheat the oven to 425 degrees. Prepare a baking sheet with a light layer of nonstick cooking spray or vegetable shortening. Place the prepared baking sheet in the oven to warm.
Place the whole potatoes in a large pot and cover with water. Place the pot over medium-high heat and bring to a boil. Cook until the potatoes are just soft enough to insert with a knife, about 15-20 minutes. Strain and set aside to cool for 1-2 minutes.
Use the flat side of a wide knife to gently press the potatoes, smashing the whole potatoes slightly. Potatoes may break apart slightly.
Remove the warmed baking tray from the oven and add the smashed potatoes to it. Season the smashed potatoes with the mustard seeds and drizzle with 2 of the tablespoons of the olive oil. Return the tray to the oven and roast for 20-25 minutes, or until the skins are crisp. Remove from the oven and set aside again to cool for 1-2 minutes.
Place the diced bell pepper, lemon zest, dill, and parsley together in a medium-sized bowl.
Whisk the lemon juice together with the ¼ cup olive oil. Season with salt and pepper to taste.
Place the roasted potatoes in a large bowl. Add the bell pepper parsley mixture and dress with the lemon vinaigrette. Toss until all of the ingredients are thoroughly coated and the dressing is evenly distributed. Divide into portions and enjoy either warm or cold.