Potato Bites Salad
This Potato Bites Salad transforms humble baby potatoes into incredibly crispy, seasoned delights, then tosses them in a vibrant, creamy dressing with zesty quick-pickled shallots.
Yield: approximately 4-6 servings
Prep Time: about 30 minutes
Cook Time: about 60-75 minutes
Ingredients
500g baby potatoes
2 tsp smoked paprika
2 tsp Italian seasoning
Pinch mustard powder
2 tsp onion granules
2 tsp garlic granules
Olive oil, enough to make a paste
Black pepper
2 tbsp mayonnaise
2 tbsp sour cream
1 tsp Dijon mustard
3 spring onions, finely sliced
Small bunch chives, chopped
Small bunch parsley, finely chopped
Salt and black pepper, to taste
Directions
Boil the Potatoes: Place the baby potatoes in a large pan of cold water. Season the water heavily with salt – it should taste like the sea. Bring the water to a boil and cook the potatoes for 10-15 minutes, until they are mostly cooked through but still firm and not falling apart. While the potatoes are boiling, proceed with preparing your seasoning paste.
Prepare Seasoning Paste & Dry Potatoes: In a small bowl, combine the smoked paprika, Italian seasoning, mustard powder, onion granules, and garlic granules. Add enough olive oil to create a thick, oily paste that will easily coat the potatoes. Once the potatoes are cooked, drain them thoroughly into a colander. Cover them with a clean tea towel and allow them to steam dry for 10-15 minutes. During this time, preheat your oven to 200∘ C (400∘ F).
Smash and Season: Tip the dried potatoes onto a baking tray, spreading them out with a bit of space between each. Use a second tray if necessary to ensure they have enough room to get crispy. Using the base of a small ramekin or a sturdy water glass, gently press each potato down to flatten it, increasing its surface area for maximum crispiness.
First Roast & Start Pickles: Generously smother the smashed baby potatoes with the prepared flavored oil mix. Place the tray(s) into the preheated oven at 200 ∘C (400 ∘F) and roast for approximately 40 minutes. This is the perfect time to make your quick pickled shallots.
Assemble the Dressing: While the potatoes are finishing their second roast, prepare the dressing. In a large mixing bowl, combine the mayonnaise, sour cream, Dijon mustard, chopped parsley, chives, and sliced spring onions. Season generously with salt and black pepper. Use a fork to scoop out a good amount of your cooled pickled shallot rings, allowing some of the acidic pickling liquid to cling to them (this liquid is essential for balancing the richness of the dressing). Stir everything together and taste for seasoning, adjusting as needed.
Assemble the Salad: Once the potatoes are perfectly crispy, remove them from the oven. Ideally, mix the warm potatoes into the dressing just before serving to maintain their crispness. Garnish with a few more rings of pickled shallot for presentation.
