Salade de pommes de terre écrasées et croustillantes

Ingrédients

• 2 pounds baby yellow potatoes
• 1/2 teaspoon smoked paprika
• 1 teaspoon garlic powder
• Salt and pepper
• Olive oil (or vegetable oil)
• 3 hard-boiled eggs, roughly chopped (see notes below)
• 1/2 cup diced celery
• 1/3 cup diced dill pickles
• 2 tablespoons capers
• 1 shallot, thinly sliced
• 1 small clove fresh garlic, finely minced
• 1/4 cup chopped fresh parsley
• 2 chopped scallions
• 1/2 cup Greek yogurt
• 1/2 cup mayonnaise
• 1 teaspoon dijon mustard
• 1 lemon, juiced

Préparation

1. 1

   Preheat oven to 450 degrees F.

2. 2

   Par-boil potatoes: In a large pot, bring water to a boil, enough to fully submerge potatoes. Cook the potatoes for about 15 minutes until just fork tender. Drain, rinse through cold water, and pat dry.

3. 3

   Smash potatoes Transfer potatoes to a large sheet pan (or use sheet 2 pans). Lightly toss with olive oil evenly - this prevents sticking. Using the bottom of a glass, carefully smash the potatoes. Brush generously with olive oil, and then season with smoked paprika, garlic powder, salt and pepper.

4. 4

   Roast potatoes: Roast the smashed potatoes in the oven for 35 to 40 minutes until crispy and golden brown, flipping at the 25-minute mark. Once ready, let them cool just slightly. Tip: Save some for garnish, especially the crispy edges.

5. 5

   Hard-boil eggs: If you haven't yet, cook the eggs. In a pot, bring water to a boil, enough to fully submerge. Add the eggs, bring back to a low boil, then turn off the heat. Cover and let them sit for 13 minutes. Then rinse under very cold water, peel and chop.

6. 6

   Make the dressing: Meanwhile, in the serving bowl, whisk the Greek yogurt, mayonnaise, lemon juice, and dijon mustard until evenly combined. Set aside.

7. 7

   Assemble: To the serving bow, add the roasted smashed potatoes, chopped eggs, celery, pickles, capers, shallot, minced garlic, parsley, and scallions. Toss with the prepared dressing until evenly combined.

8. 8

   Serve with garnish on top and enjoy warm or cold.