Smashed Warm Potato Salad
Ever gotten bored of your usual side dishes? Maybe looking to switch things up! With Thanksgiving happening this weekend I wanted to find a way to spice up the traditional dishes served with Turkey. I came up with this smashed warm potato salad that incorporates some not so traditional ‘potato salad ingredients’ that I found at Michael Angelo’s Grocery Store.
Ingredients for Smashed Warm Potato Salad:
1 bag of small white potatoes
1 cup of pink romano beans
1/2 cup julienned sun dried tomatoes (or thinly sliced)
1 red pepper diced
1 teaspoon freshly grated garlic
1/2 white onion diced
1/4 cup olive oil
salt & pepper
chili flakes* optional
pinch of oregano
How to make the smashed warm potato salad
Start by cooking the potatoes. Place the potatoes in a large saucepan or pot with enough water to cover them. Turn the burner on high and bring water to a boil. Reduce heat to medium-low or low. Cover the pan with a lid and cook potatoes for about 15 minutes until they are tender. I usually take one out with a fork and test it’s ‘smashability’. If they are ready drain the water and set aside.
Next prepare the beans.Pop the pink gems out of the shell. Place them in a pot with enough water to cover them. Bring to a boil and cook for about 5 minutes until tender enough. Drain and set aside. Next sauté the red pepper, fresh garlic, white onion and sun-dried tomatoes in a pan with olive oil. Add in beans. Once the veggies are cooked you are almost ready to assemble.
Get a clean towel and a flat surface. Place a potato on the flat surface with the towel over top. Using your palm gently press down to smash the potato. You are aiming to break it up – not completely mash. Do this for all of the potatoes. Then place them in a bowl. Next add the beans and sautéed veggies.
Dress the salad with olive oil, season with salt, pepper & oregeno and mix it all together until everything is coated. Add chili flakes if you like a little spice.
Find other Thanksgiving recipes that don’t involve Turkey here: