Smashed Potato Salad – Crispy potato salad
Everyone is talking about smashed potato salad, so I gave this food trend a try. But not without giving it a Levantine touch with a spicy baba ghanoush cream dressing.
If you search the internet for Smashed Potato Salad or Crispy Potatoes Salad recipes, you’ll quickly realize that there isn’t just one recipe. For this reason, I gave my version a completely different twist. In this recipe you won’t find cucumber or yogurt dressing, but crunchy radishes and smoky eggplant cream.
Crispy potato salad
So far I have prepared potato salad Lebanese style or sometimes with mayo or vinegar and oil, but I am always grateful for new inspiration.
I really liked the smashed potatoes because I like my food to crunch. So it was immediately clear that I wanted to create my own recipe for a Smashed Potatoes Salad. So I modified the recipe for baba ghanoush a little and turned the dip into an aromatic dressing.
You will need the following ingredients for my potato salad recipe (you will find the exact quantities and preparation steps below in the recipe card):
- small potatoes – preferably mainly waxy ones
- best olive oil
- a good eggplant – not too soft and not too hard
- Tahini
- Garlic – preferably fresh, it is a little milder
- Lemon
- crunchy radishes
- fresh herbs such as parsley and mint
- a few black cumin seeds to garnish
How to prepare Crispy Potato Salad
Heat up the oven! We need a lot of heat for crispy potatoes and smoky eggplant. This recipe for Smashed Potato Salad involves several steps, but they are easy to integrate.
While the potatoes are cooking, you can roast the eggplant in the oven on a high heat and while the potatoes are crisping in the oven, you can prepare the eggplant cream and chop the remaining ingredients:
- Wash and cook the potatoes.
- Place the potatoes on a baking tray, mash flat, brush with oil and bake in the oven until crispy.
- Wash the eggplant and roast in a hot oven until cooked.
- Peel the skin off the eggplant, puree with the garlic, lemon juice and tahini until creamy.
- Slice the radishes, chop the herbs and mix with the crispy potatoes and the eggplant cream to make a salad.
- Garnish the Smashed Potatoes Salad as desired and serve immediately.
How long does the salad keep?
If you want to enjoy the salad crispy, you should serve it after it has been prepared. Then it is nice and fresh and crispy and makes a delicious lunch or dinner.
So it tastes best fresh. You can also keep it in the fridge for 1-2 days, but then it won’t crisp up and the smashed potato salad won’t look particularly appetizing.
What goes well with potato salad?
Of course, you can also serve the crispy potato salad with a BBQ. Then you could roast the eggplant on the grill in advance. There it gets a more intense and smoky aroma than in the oven.
And if the barbecue is already on, you can also put a few skewers on it. Shish kebab, kafta or shish taouk look great next to the potato salad on your plate.
I can’t wait to see how you like my version of the bagged salad. I wish you lots of fun preparing them and a good crunch afterwards.
Recipe for smashed potato salad
Ingredients
For the potatoes
- 500 g small potatoes
- 2 Tablespoon Olive oil
- Salt
For the eggplant cream
- 1 Eggplant
- 3 Tablespoon Tahini
- 1/2 Garlic clove
- 1/2 Lemon
- Salt, pepper
For the salad
- 60 g Radish
- 1 Tablespoon Olive oil
- 5 g Parsley
- 5 g Mint
- optional: black cumin seeds
Zubereitung
Preparation of potatoes
- Wash the potatoes and then boil them in salted water in their skins for approx. 20 – 25 minutes until they are cooked.
- Preheat the oven to 200 °C fan.
- Strain the potatoes, place on a baking tray and flatten with a masher or fork.
- Brush the potatoes with olive oil and bake in the oven for approx. 30 minutes until they are very crispy.
Preparation of eggplant cream
- Wash the eggplant and make small slits in it with a knife.
- Cook the eggplant at a high heat (approx. 225°C) in the oven or on the grill. It can take up to 30 minutes until the eggplant is cooked through in the oven. Depending on the size, it sometimes takes a little longer, sometimes a little shorter. It is much quicker on the grill. It is ready as soon as the flesh is soft as butter and the skin is crispy. Once cooled, the eggplant collapses.
- Once cooled, carefully peel the skin off the flesh, as the inside can still be very hot.
- Peel the garlic. Squeeze the lemon.
- Place the eggplant flesh, garlic paste, lemon juice and tahini in a bowl and puree with a hand blender until creamy.
Preparation of salad
- Wash and slice the radishes.
- Wash and chop the herbs.
- Mix the crispy smashed potatoes with the eggplant cream, radish slices and herbs. Season with salt and top with a little oil. Optionally, you can also sprinkle some black cumin over the crispy potato salad.
Notes
Nährwerte
Want more crispy potatoes? Then try the potato wedges with dukkah or the smashed sweet potatoes.
