Recipe courtesy of Molly Yeh
Big Green Salad with Tiny Hasselback Potatoes and Horseradish Dressing
Getting reviews...
- Level: Easy
- Total: 55 min
- Active: 25 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 223
- Total Fat
- 15 g
- Saturated Fat
- 3 g
- Carbohydrates
- 20 g
- Dietary Fiber
- 4 g
- Sugar
- 4 g
- Protein
- 3 g
- Cholesterol
- 9 mg
- Sodium
- 435 mg
Molly is all about hasselback potatoes because they look cool and have lots of crispy edges that create amazing texture. The name comes from a restaurant in Stockholm, Sweden — Hasselbacken — that created a simple technique that exposes the flesh of the potato like an accordion to get the insides as crispy as possible. This salad is crunchy, satisfying and all tossed in a punchy horseradish dressing.
- Level: Easy
- Total: 55 min
- Active: 25 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 223
- Total Fat
- 15 g
- Saturated Fat
- 3 g
- Carbohydrates
- 20 g
- Dietary Fiber
- 4 g
- Sugar
- 4 g
- Protein
- 3 g
- Cholesterol
- 9 mg
- Sodium
- 435 mg
Ingredients
Potatoes:
Salad Dressing:
Salad:
Directions
Special equipment:
2 metal skewers- Arrange oven racks in the middle and upper third positions. Preheat the oven to 425 degrees F. Line a baking sheet with parchment and set aside.
- For the potatoes: Place 2 metal skewers parallel on your cutting board. Nestle a potato, parallel, in the middle of the skewers. Use the skewers as a guide to cut the potato crosswise but not completely through, slicing in 1/8-inch intervals; repeat with the remaining potatoes. Add to a large bowl.
- Drizzle the potatoes with the olive oil and add the dill, paprika, kosher salt, garlic powder and several grinds of black pepper. Toss gently to coat the potatoes in the seasonings (being careful not to break the potatoes). Transfer the potatoes to the prepared baking sheet cut-side up.
- Roast on the middle rack until the cuts begin to open, about 20 minutes. Increase the oven temperature to 475 degrees F and move the potatoes to the upper rack. If the potatoes seem dry, drizzle with more olive oil. Roast until the potatoes are golden brown and crispy, about an additional 10 minutes. Let cool slightly.
- For the salad dressing: In a small mixing bowl, whisk together the mayonnaise, sour cream, chives, dill, vinegar, horseradish, mustard, honey, kosher salt and a few grinds of black pepper until thoroughly combined.
- For the salad: Into a large serving bowl, add the butter lettuce, frisée (or alternate greens), radishes and fennel. Drizzle with about half of the dressing and toss well. Add half of the potatoes and toss gently. Top with the remaining potatoes and drizzle with the remaining dressing. Garnish with fennel fronds and a sprinkle of flaky salt. Serve immediately.
- This salad is best eaten as soon as it’s made. The dressing can be made a day ahead and the vegetables can be prepped a day ahead as well.
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