Creeach Fam Recipes

Smashed Potato Salad

Name: Smashed Potato Salad
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 4 servings
Ingredients: 1 ½ pounds baby potatoes (Yukon gold or red); 2 tablespoons olive oil; kosher salt and black pepper (to taste); 1 cup pitted mixed olives (chopped); 2 tablespoons capers; 2 sticks of celery (very finely sliced); 1/4 cup freshly chopped dill; 1/4 cup freshly chopped parsley (chopped); 1 medium-large red onion (or 3 small, thinly sliced); 2 tablespoons red wine vinegar (or white distilled); 2 tablespoons filtered water; 1 teaspoon honey (or agave); 3/4 teaspoon kosher salt; 2 tablespoons tahini; 1 lemon (juiced); 1 small garlic clove (finely grated); 2-3 tablespoons filtered water; 1 tablespoon olive oil; 1/2 teaspoon kosher salt; 1/2 teaspoon cumin

4 servings

servings

15 minutes

active time

1 hour 5 minutes

total time

Start Cooking

Ingredients

1 ½ pounds baby potatoes (Yukon gold or red)

2 tablespoons olive oil

kosher salt and black pepper (to taste)

1 cup pitted mixed olives (chopped)

2 tablespoons capers

2 sticks of celery (very finely sliced)

1/4 cup freshly chopped dill

1/4 cup freshly chopped parsley (chopped)

1 medium-large red onion (or 3 small, thinly sliced)

2 tablespoons red wine vinegar (or white distilled)

2 tablespoons filtered water

1 teaspoon honey (or agave)

3/4 teaspoon kosher salt

2 tablespoons tahini

1 lemon (juiced)

1 small garlic clove (finely grated)

2-3 tablespoons filtered water

1 tablespoon olive oil

1/2 teaspoon kosher salt

1/2 teaspoon cumin

Directions

For the Quick Pickled Onions:

Mix 2 tablespoons red wine vinegar, warm 2 tablespoons filtered water, 1 teaspoon honey, and 3/4 teaspoon kosher salt until dissolved. Add the 1 medium-large red onion (sliced) and Let it sit for 20 to 30 minutes.

Chop and prepare the veggies.

For the potaoes

Preheat the oven to 425°F and prepare a sheet pan with parchment paper.

Meanwhile, boil 1.5 pounds baby potatoes in salted water until fork-tender (15 to 20 mins).

Drain, spread on a baking tray and cut them in half, if bigger. Gently smash with the base of a cup. Drizzle with 2 tablespoons olive oil, kosher salt and black pepper, and shake the pan.

Roast at 425°F for 25 to 30 minutes until crispy.

Make the dressing

White the potatoes are roasting, make the tahini dressing by whisking all the dressing ingredients. (2 tablespoons tahini, 1 lemon, 1 small garlic clove, 2-3 tablespoons filtered water, 1 tablespoon olive oil, 1/2 teaspoon kosher salt, and 1/2 teaspoon cumin)

Build the salad

To start building the salad, transfer the roasted potatoes to a bowl while still warm.

Add in the drained pickled onions, 1 cup pitted mixed olives, 2 tablespoons capers, 2 sticks of celery, 1/4 cup freshly chopped dill, and 1/4 cup freshly chopped parsley.

Pour dressing over the salad and gently toss. Serve and enjoy.

Nutrition

Serving Size

Calories

338 kcal

Total Fat

20 g

Saturated Fat

3 g

Unsaturated Fat

16 g

Trans Fat

Cholesterol

Sodium

1395 mg

Total Carbohydrate

38 g

Dietary Fiber

6 g

Total Sugars

4 g

Protein

6 g