Salade tiède de pommes de terre écrasées

Ingrédients

• 1 1/2 lb mini potatoes (red or yellow)
• 2 teaspoons Kosher salt
• 2-3 Tablespoons extra virgin olive oil
• Salt and freshly ground pepper
• 3 Tablespoons extra virgin olive oil
• 1 Tablespoon whole grain mustard (or regular Dijon)
• 1 Tablespoon chives or green onion (very finely chopped, plus more for garnish)
• 2-3 cloves garlic (grated or very finely chopped)
• 1 teaspoon lemon juice (optional)

Préparation

1. 1

   Add the potatoes to a large saucepan and cover with cold water. Add the 2 teaspoons of salt to the water. Bring to a boil over high heat and boil potatoes until they are fork-tender, 12-15 minutes.

2. 2

   Drain potatoes and place onto a paper-towel lined baking sheet. Allow to cool and dry completely (can be done ahead).

3. 3

   Preheat oven to 425F (regular bake setting/not fan assisted).

4. 4

   Remove the paper towel from under the potatoes. Use the bottom of a dry measuring cup or other flat-bottomed cup to smash the potatoes. Drizzle the 2-3 Tablespoons of olive oil over the potatoes then use your hands to toss the potatoes to coat with oil. Season with a bit of salt and pepper.

5. 5

   Roast potatoes in the oven until they are crispy, about 40 minutes.

6. 6

   Meanwhile, make the dressing by combining all the dressing ingredients in a small jar. Cover and shake well to combine. Set aside.

7. 7

   Remove potatoes from oven. Re-shake the dressing well, then drizzle the dressing over the hot potatoes, using a spoon to toss and distribute the dressing (you may not need all of the dressing).

8. 8

   Serve immediately garnished with additional green onion and chives, flaky salt and more freshly ground pepper, as needed.