Smashed Potato Salad

Total Time:
35 min
Prep:
10 min
Cook:
25 min

Yield:
6 servings
Level:
Easy

Ingredients
  • 2 1/2 pounds small yellow potatoes, halved or quartered if large
  • Salt and freshly ground black pepper
  • 1/4 cup olive oil
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons country Dijon mustard or Dijon mayonnaise
  • 1 tablespoon sherry or champagne vinegar
  • 2 small or 1 large shallot, finely chopped
  • 1 jalapeno, seeded and finely chopped
Directions
  • 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.


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    Potato Salad

    Recipe courtesy of Trisha Yearwood