Best Smashed Potato Salad With Chorizo Aioli And Scallions Recipes

MASHED POTATO SALAD WITH SCALLIONS AND HERBS

Mashed Potato Salad With Scallions and Herbs image

Creamier than a classic potato salad, and chunkier and zestier than regular mashed potatoes, this hybrid dish can be served warm or at room temperature, when its texture is at its softest and best. (Never serve this cold; no one likes cold mashed potatoes.) The key to getting the right texture is to cook the potatoes a little more than you would for potato salad, but not so much that they completely fall apart. You are looking for chunks of potatoes coated in a fluffy layer of highly seasoned mashed potatoes. Potato salads tend to absorb their seasonings as they sit, so for the most flavorful dish, be prepared to add more salt, lemon juice and olive oil to taste just before serving.

Provided by Melissa Clark

Categories dinner, lunch, salads and dressings, vegetables, side dish

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 12

Ingredients

2 pounds red potatoes, cut into 1 1/2-inch chunks
Finely grated zest and juice of 1 lemon, plus more lemon juice for serving
2 teaspoons minced fresh rosemary
1 teaspoon fine sea salt, more as needed
1 teaspoon coarsely ground black pepper
Dash or two of hot sauce, to taste
1/3 cup extra-virgin olive oil, more for drizzling
2 tablespoons mayonnaise, sour cream or crème fraîche
1 tablespoon Dijon or whole-grain mustard
1/2 cup thinly sliced scallions (white and green parts)
1/4 cup chopped parsley
2 tablespoons chopped basil or dill

Steps:

Cook the potatoes in a pot of well-salted water until they are very tender but not mushy, 15 to 22 minutes. Drain well.
In a large mixing bowl, whisk together lemon zest and juice, rosemary, salt, pepper and hot sauce. When the salt is dissolved, whisk in the olive oil, mayonnaise and mustard.
Add potatoes to the bowl and mix them very well, until well coated with dressing. Then use the spoon to mash about a quarter of them. You want 1-inch (or so) chunks of potatoes coated in some mashed potatoes. Add scallions and parsley and toss well. Taste and add more salt, lemon juice, hot sauce and olive oil, if needed. Scatter chopped basil or dill over dressed potatoes. Serve warm or at room temperature, but not cold.

Nutrition Facts : @context http, Calories 110, UnsaturatedFat 3 grams, Carbohydrate 19 grams, Fat 3 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 298 milligrams, Sugar 2 grams, TransFat 0 grams

SMASHED POTATO SALAD

Smashed Potato Salad image

Provided by Emeril Lagasse

Categories side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 7

Ingredients

2 pounds small white potatoes
1 bunch scallions, sliced thinly on the bias
1 red onion, diced
3/4 to 1 cup mayonnaise
2 tablespoons cider vinegar
Salt
Freshly ground black pepper

Steps:

In a saucepan, cover the potatoes with water. Bring to a boil and cook until the potatoes are tender. Drain and place in a mixing bowl. Smash the potatoes with a potato masher. Add scallions, red onion, mayonnaise, and cider vinegar. Season, to taste, with salt and pepper.

GARLIC AIOLI POTATO SALAD

Garlic Aioli Potato Salad image

Homemade garlic aioli gives this otherwise classic potato salad a pungent kick. If you don't want to add the hard-cooked eggs, use another 1/2 pound of potatoes instead. This is best served at least an hour or so after making to allow the flavors to mellow. Or make it the day before and store it in the refrigerator; bring it to room temperature before serving. If you can find garlic chives, there's no better place for them than here.

Provided by Melissa Clark

Categories lunch, salads and dressings, side dish

Time 45m

Yield 8 servings

Number Of Ingredients 12

Ingredients

3 large eggs
2 garlic cloves, grated
1/2 teaspoon kosher salt, more as needed
1 tablespoon lemon juice, more as needed
1 large egg yolk
1 cup extra-virgin olive oil
1/4 cup sour cream
1/2 cup finely chopped celery
1/4 cup finely chopped red onion
2 pounds small waxy white or yellow potatoes, roughly about the same size
Black pepper, as needed
2 tablespoons finely chopped chives, for garnish

Steps:

Place 2 eggs in a small pot with water to cover. Bring to a boil over high heat; immediately remove from heat and cover for 8 minutes. Transfer eggs to a bowl of ice water to cool. Peel and dice small.
Meanwhile, combine grated garlic, salt and lemon juice in a blender, and pulse a few times to combine. Pulse in egg yolk. With motor running, slowly drizzle in olive oil until completely incorporated and mayonnaise is thick. Scrape into a bowl and fold in sour cream. Fold in celery and red onion.
Place whole unpeeled potatoes in a large pot with enough salted water to cover by 1 inch. Bring to a boil over medium-high heat and cook until potatoes are just tender, 15 to 25 minutes depending upon size. Drain and cut potatoes into 1 1/2-inch chunks as soon as you can handle them.
Transfer hot potatoes to a large bowl and toss with diced boiled eggs and 2/3 of the dressing. Let cool to room temperature, or refrigerate until ready to use. Just before serving, toss with some of the remaining dressing to taste (if desired). Season with black pepper and add more salt if necessary. Sprinkle with chives.

Nutrition Facts : @context http, Calories 379, UnsaturatedFat 24 grams, Carbohydrate 22 grams, Fat 31 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 5 grams, Sodium 161 milligrams, Sugar 2 grams, TransFat 0 grams