The internet's viral CRISPY potato salad

Ingredients

• 1.5 pounds New Potatoes (baby or new potatoes, washed)
• to taste Fine Sea Salt (for boiling water and seasoning)
• 2.5 tablespoons Olive Oil (extra virgin, for spice paste)
• 1 teaspoon Smoked Paprika
• 1 teaspoon Garlic Granules
• 1 teaspoon Onion Granules
• 1 teaspoon Italian Herb Seasoning (or a blend of dried oregano and rosemary)
• 0.5 teaspoon Mustard Powder (adds gentle heat)
• 0.25 teaspoon Black Pepper (freshly ground)
• 2 tablespoons Mayonnaise (heaped)
• 2 tablespoons Sour Cream
• 1 teaspoon Dijon Mustard
• 2 tablespoons Fresh Parsley (chopped)
• 2 tablespoons Fresh Chives (chopped)
• 2 stalks Spring Onions (thinly sliced)
• 3 Banana Shallots (peeled and sliced into rings)
• 180 ml White Wine Vinegar (or apple cider/sherry vinegar)
• 2.5 tablespoons Granulated Sugar
• 1 teaspoon Whole Black Peppercorns (for pickle)
• 180 ml Water (for pickle)

Instructions

1. Parboil the potatoes

   Place the potatoes in a large pot, cover with cold water, add a generous pinch of fine sea salt, bring to a boil, then simmer for 10‑15 minutes until just tender when pierced with a knife. Drain and set aside to cool slightly.

   Time: PT15M

2. Make the seasoned oil paste

   In a small bowl combine smoked paprika, garlic granules, onion granules, Italian herb seasoning, mustard powder, a pinch of salt and black pepper. Stir in 2½ Tbsp olive oil until a thin paste forms.

   Time: PT5M

3. Prepare quick pickled shallots

   Slice the banana shallots into thin rings. In a small saucepan combine white wine vinegar, water, granulated sugar, and whole black peppercorns. Bring to a boil, stir until sugar dissolves, then remove from heat and let cool for a minute. Add the shallot rings, stir, and let sit at room temperature for about 30 minutes.

   Time: PT5M

4. Dry and arrange potatoes

   Return drained potatoes to a clean kitchen towel and pat dry gently. Transfer them onto a parchment‑lined baking sheet, leaving space between each piece.

   Time: PT5M

5. Gently smash the potatoes

   Using the bottom of a sturdy glass, small pot, or potato masher, press each potato until it flattens to about ½‑inch thickness but still holds together.

   Time: PT5M

6. Coat with seasoned oil paste

   Spoon or brush the seasoned oil paste over both sides of each smashed potato, ensuring an even thin layer.

   Time: PT5M

7. Roast potatoes (first side)

   Pre‑heat the oven to 200 °C (390 °F). Place the baking sheet in the middle rack and roast for 20 minutes.

   Time: PT20M

   Temperature: 200°C

8. Flip and add more paste

   Remove the tray, flip each potato piece, brush with any remaining seasoned oil paste, and return to the oven for another 15‑20 minutes until golden and crisp.

   Time: PT20M

   Temperature: 200°C

9. Mix the creamy mustard dressing

   In a mixing bowl combine 2 Tbsp heaped mayonnaise, 2 Tbsp sour cream, 1 tsp Dijon mustard, chopped parsley, chives, and sliced spring onions. Season with salt and pepper to taste. Stir until smooth.

   Time: PT5M

10. Combine potatoes with dressing and pickles

    Transfer the hot roasted potatoes to a large serving bowl. Drizzle the creamy dressing over them and toss gently, leaving some crispy edges exposed. Add the pickled shallot rings together with a tablespoon of their pickling liquid; give a final light toss.

    Time: PT5M

11. Serve immediately

    Plate the potatoes on a serving platter, garnish with extra fresh herbs if desired, and enjoy while warm.

    Time: PT0M

Nutrition Facts

Calories

350

Protein

4 g

Carbohydrates

30 g

Fat

20 g

Fiber

3 g