Crispy Smashed Potato Salad

• jumlah masa: 55 minutes

Bahan-bahan

1 ½ lbs of baby potatoes

3 tbsp olive oil

Pinch of salt

4 large kale leaves

1 cup of cooked chickpeas

1/2 red onion

4 pickles

Small bunch of fresh dill

2 tbsp capers

1 tbsp hemp seeds

Pickled onions (optional)

TOFU DRESSING

100g silken (soft) tofu

100g firm tofu

1 tsp Dijon mustard

1 1/2 tbsp pickle or lemon juice

1 tsp garlic powder

Pinch of salt

3 tbsp water

Arahan

Boil a large pot of water. Add a pinch of salt and the washed baby potatoes, and boil for 15 minutes or until tender.

Preheat the oven to 400F.

Once the potatoes are cooked, add them to two lined baking sheets, then press (“smash”) them down with a glass or jar until they’re about 1/4 inch thick. Drizzle with salt and olive oil and roast for about 40 minutes, or until golden brown and crispy.

While the potatoes are roasting, prepare the rest of the salad. Wash and chop kale leaves, mash chickpeas with a fork, finely dice onion and pickles, and roughly chop dill.

Prepare the tofu dressing by adding silken tofu, firm tofu, mustard, pickle or lemon juice, garlic powder, salt and water to a blender, and blending until smooth and creamy.

Once the potatoes are done in the oven, assemble the salad with kale, chickpeas, pickles, red onion, fresh dill, capers, hemp seeds, and pickled onions. Top with crispy potatoes and the dressing, then toss and enjoy!

Note: To make pickled onions, here’s what I do: 1/2 red onion (sliced), 1/2 cup boiled water, 1/4 cup rice vinegar, 1/4 cup white vinegar, 1 tsp maple syrup, 1/2 tsp salt.