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Smashed Potato Salad

a bowl of smashed potato salad made with boiled eggs, cucumber, pickles, chives, parsley and a mayo based dressing
  • Serves:  8
  • Prep Time:  20 min
  • Cook Time:  25 min

Ingredients

  • 2 pounds baby gold potatoes
  • 4 ½ tablespoons extra-virgin olive oil, plus more for greasing
  • 1 teaspoon kosher salt
  • ⅔ cup mayonnaise
  • 1 tablespoon stone ground mustard
  • 1 ½ tablespoons pickle juice
  • Freshly cracked black pepper, to taste
  • 2 tablespoons finely chopped fresh chives
  • 2 tablespoons finely chopped fresh Italian parsley
  • 1 cup diced Persian cucumbers, (from 2 to 3 cucumbers)
  • ¾ cup diced pickles
  • 4 Hard Boiled Eggs, roughly chopped
  • 4 radishes, thinly sliced

Method

  1. Preheat the oven to 450°F with a rack in the center position. Grease a rimmed sheet pan with olive oil.
  2. Bring a large pot of salted water to a boil over high heat. Add the potatoes and cook until very tender, about 20 minutes. Strain the potatoes in a colander and let cool for about 5 minutes.
  3. Spread out the potatoes on the prepared sheet. Using the bottom of a drinking glass, gently smash the potatoes until each is about ¼ inch thick. Drizzle with 2 tablespoons of the olive oil all over the potatoes and season them with ½ teaspoon of the salt.
  4. Bake the potatoes until crispy, about 25 minutes. Transfer to a cutting board, let cool for 10 minutes then roughly chop. Transfer to a large bowl.
  5. Meanwhile, in a small bowl combine the mayonnaise, the remaining 2½ tablespoons olive oil, mustard, pickle juice, the remaining ½ teaspoon salt, and pepper.
  6. Add the chives, parsley, cucumbers, pickles, eggs, and radishes to the bowl with the potatoes. Stir in the dressing and mix until well combined and coated.
  7. Chill in the refrigerator until ready to serve.