Bravas Potato Salad
35 small potatoes, like baby Yukon Golds, fingerlings, or creamers (about 2 lbs.)
½ cup Diamond Crystal kosher salt, plus more to taste
1½ Tbsp. smoked paprika, plus more for dusting
1 tsp. freshly ground black pepper
¾ tsp. cayenne pepper
⅓ cup extra-virgin olive oil
4 garlic cloves, peeled
3 Tbsp. sherry vinegar or red wine vinegar
3 Tbsp. spicy or Dijon mustard
3 Tbsp. mild honey, such as clover or wildflower
½ cup fresh parsley leaves and tender stems, plus sprigs for garnish
1 medium bag (about 9 oz.) kettle-style potato chips
Wash the potatoes and place them in a medium or large pot. Add enough cool tap water to cover, add the salt, cover, and bring to a simmer over high heat. Reduce the heat to maintain a gentle simmer and cook until easily pierced by a fork or cake tester, 17 to 20 minutes.
Meanwhile, have a large heatproof bowl nearby. Measure the paprika, black pepper, and cayenne into a small bowl so you can easily dump them all into the oil once hot.
In a small skillet, heat the olive oil over medium heat. Using a Microplane grater, grate the garlic into the oil and cook, stirring constantly, until the garlic begins to sizzle, about 1 minute. Add the spices and cook, stirring constantly, until aromatic, about 30 seconds. Scrape the content of the skillet into the heatproof bowl.
Whisk the vinegar, mustard, and honey into the spiced oil and set aside.
Once the potatoes are tender, drain them in a colander. While still warm, use a fork and your hands to roughly break each potato in half and add to the bowl with the dressing.
Toss well to evenly coat in the dressing and taste. Add salt a big pinch at a time, toss, taste, and add more. Continue seasoning, tossing, and tasting until all the flavors are balanced and the potatoes are evenly coated in a creamy sauce. (If it tastes too acidic or spicy, you probably need more salt.)
Serve warm or refrigerate for up to 3 days and serve chilled.
Just before serving, roughly chop the parsley and stir in. Transfer to a shallow bowl and top with a couple big handfuls of crushed potato chips, dust with smoked paprika, and top with sprigs of parsley. Serve with extra chips on the side for guests to add more if needed.