we’re gearing up for memorial day weekend over here, aka the unofficial start of summer! i’m still not sure how it works here in LA, but back where i grew up on the east coast, pools and beaches open this weekend, and you can reliably count on warm, sticky weather until about mid-september. it also marks grilling season! and even though it’s been chilly, cloudy, and sometimes rainy here in los angeles, frank bought a small grill which just feels like we’re making a bigger commitment to cooking at home on the weekends, while also settling into our space and making it more “us” since moving in over a year ago. i’m so excited about the grill though, and since it’s not charcoal, i feel more confident to get out there and use it myself. i’m already conjuring up a bunch of recipes, i’ll share them when i do!
but memorial day weekend is also the unofficial/official start to potato salad season. if you’re familiar with my site, then you know i have quite a few potato recipes on here. around this time last year i shared a recipe for these salty smashed potatoes, and since then i’ve made a few different iterations of them. my favorite being a smashed potato salad. this one’s kind of a deconstructed potato salad as the potatoes aren’t completely smothered in a sauce/dressing (although you could totally toss it all together), rather they’re drizzled with a punchy, creamy garlicky vinaigrette, and sprinkled with sharp but sweet pickled red onions. it is by far my favorite potato salad yet! the potatoes are perfectly crunchy on the outside, and velvety on the inside. and if you’re a fan of traditional german potato salad, then you will dig this vinaigrette - at its’ base is plant-based yogurt mixed with apple cider vinegar, good dijon, olive oil, and few other pantry staples that really bring everything together. it’s the perfect, perfect side dish to bring to a bbq, serve alongside your summer meals, and while they’re best when straight out of the oven, the whole dish does make for pretty delicious leftovers.
be on the lookout this sunday, i have an announcement that i’ll be sharing with you all that i’m pumped about! until then, make this potato salad! ;)
crispy smashed potatoes w/ garlicky yogurt vinaigrette & pickled onions | v & gf
new potatoes or baby potatoes yield the creamiest smashed potato. if you can, try to find fresh potatoes at a local market or baby potatoes at your grocer.
i use avocado oil spray here and it makes all the difference in even crisping. brushing it on from a bottle will give the potatoes a bit of a different flavor profile and goes on a bit thicker. if you don’r have avocado oil spray, then i suggest using an olive oil spray.
if you are not opposed to dairy, simply substitute the plant based yogurt for greek yogurt.
both the pickled red onions and vinaigrette recipes make extra. i like using the extra onions on salads, to top tacos or fajitas, etc. the extra vinaigrette can be used as a dip for sliced veggies or roasted sweet potatoes, i’ve also used it in chicken salad which was so good!
| serves 4-6 |
2 pounds baby potatoes
avocado oil spray
roughly 1/4 cup pickled red onions (recipe below)
roughly 1/2-3/4 cup garlicky yogurt (recipe below)
2 tablespoons chopped herbs (i favor a mix of chives, parsley, and dill)
pickled onions (makes extra)
1 cup filtered water
1/2 cup apple cider vinegar
2 teaspoons sugar
1 teaspoon fine salt
1 small red onion, thinly sliced
garlicky yogurt vinaigrette (makes extra)
1 cup plant-based unsweetened yogurt (i use kite hill greek-style unsweetened yogurt)
1/4 cup extra virgin olive oil
2-3 tablespoons apple cider vinegar
2 teaspoons dijon mustard
2 teaspoons maple syrup
1 clove garlic, grated over a microplane or minced
fine salt & fresh pepper
to a large pot, add a fat pinch salt and the potatoes. cover the potatoes with water, and bring to a boil. cover, and lower heat to a simmer. let the potatoes cook until tender when pierced with a sharp knife, about 15 minutes. drain potatoes and let them cool until ready to handle.
preheat oven to 450°F and prepare 2 baking sheet with parchment paper, and spray each one with a thin coating of avocado oil. one by one, place the potatoes on the baking sheets, and using the bottom of a large glass, press down lightly and smash them. repeat with all the potatoes. spray the tops and sides with more avocado oil, and sprinkle with flaky sea salt. cook for roughly 20 minutes, until tops are lightly golden, then flip the potatoes over. place back in the oven and cook for another 10-15 minutes, until edges are golden and crispy. remove from oven and let cool for roughly 10 minutes.
place potatoes on a large platter or a large shallow bowl. drizzle over the garlicky yogurt vinaigrette, and add the pickled onions. if you want, give everything a light toss, just to cover the potatoes (add more vinaigrette, if needed), and top with the chopped herbs. serve immediately.
make the pickled onions. in a bowl, whisk together the water, vinegar, sugar, and salt until everything has dissolved. place the sliced onions in a jar and cover with the pickling solution. cover with the lid and store in your refrigerator for up to 1 week.
make the vinaigrette. in a large bowl, whisk together the yogurt, oil, vinegar, mustard, maple syrup, and garlic. season with salt and pepper. taste and adjust if necessary. vinaigrette can be stored in an airtight container in the fridge for up to 1 week.