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Smashed Potato Salad with Chorizo, Aioli, and Scallions

Smashed Potato Salad with Chorizo, Aioli, and Scallions


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This paprika- and chile-spiked potato salad is equally delicious served warm or room temperature.

Ingredients

  • 2 pounds small waxy red-skinned potatoes
  • ¾ cup plus 2 tablespoons vegetable oil, divided
  • 1 medium onion, finely chopped
  • ¾ pound fresh Mexican chorizo or hot Italian sausage, casings removed
  • 1 garlic clove, finely grated
  • 2 teaspoons fresh lemon juice
  • 3 scallions, thinly sliced, divided
  • Ancho chile powder (optional) and hot sauce (for serving)

Recipe Preparation

  • Preheat oven to 450°. Place potatoes in a large pot and pour in cold water to cover; season with salt. Bring to a boil; reduce heat and simmer until tender, 20–25 minutes. Drain and return to pot to dry out; let cool. Transfer to a rimmed baking sheet and flatten with your hands or the bottom of a mug. You want the skins to tear to expose some flesh; some may fall apart.

  • Meanwhile, heat ¼ cup vegetable oil in a medium skillet over medium-high. Cook onion, stirring occasionally, until soft, about 5 minutes. Add chorizo; cook, breaking up with a spoon, until browned and cooked through, 5–7 minutes. Transfer to a fine-mesh sieve set over a measuring cup. Drain, pressing on solids, until you have about ¼ cup chorizo oil. Add ½ cup vegetable oil to chorizo oil to make ¾ cup total; set chorizo mixture aside separately.

  • Whisk egg yolk, garlic, and 1 tsp. water in a medium bowl to combine. Whisking constantly, gradually drizzle in chorizo oil, drop by drop at first; keep whisking until aioli is thickened and smooth. Whisk in lemon juice; season with salt.

  • Drizzle potatoes with remaining 2 Tbsp. vegetable oil and turn to coat; season with salt. Roast, tossing once, until golden and crisp on outer edges, 20–25 minutes; season with salt.

  • Toss potatoes, half of aioli, half of scallions, and reserved chorizo mixture in a large bowl; season with salt if needed.

  • Spread remaining aioli on a platter and arrange potato salad on top. Sprinkle with remaining scallions, then ancho chile powder, if using. Serve with hot sauce.

  • Do Ahead: Potatoes can be boiled and smashed 1 day ahead; cover and chill. Chorizo mayonnaise can be made 1 day ahead; cover and chill.

Reviews SectionAbsolutely delicious! I skipped the scallions and cooked the aioli for a few minutes and it was the best recipe I've made in a while. It's definitely a new staple in my house!AnonymousRacine, WI 04/24/20Really good, the aioli with chorizo oil was insanely deliciousWow, these are addictive they are so good! Never tasted a better ailoi . I roasted half the potatoes one day and half the second day and made all the ailoi the first day; the potatoes kept fine, but the ailoi consistency was a bit off.AnonymousTennessee 03/15/20

Ultra Crispy Smashed Potatoes

Introducing your new favourite potato recipe – buttery, crispy SMASHED POTATOES! Crazy crispy on the outside and fluffy on the inside, there’s a serious risk that only half of these will make it to the dinner table….


Smashed Potato Salad

Like, in every dream I encounter someone who alerts me to my offensive breath.

I’ll be in a deep convo and then, “Oh, by the way your breath is just awful…”

It’s permeating my conscious thoughts. I’m brushing my teeth 4 times a day. Excessive flossing (3 times today thus far but I’m thinking I can squeeze another one in) and lots of mouth wash. I’m standing far away from the poor souls forced to come in contact with me. I even priced those little face masks doctors wear, but they didn’t have any cute patterns.

Perhaps it has something to do with the amount of onion & garlic I consume.


Are Funeral Potatoes the same thing as Potluck Potatoes?

Yes. As it turns out, there are LOTS of names for this dish.

  • Party Potatoes
  • Wedding Potatoes
  • Potluck Potatoes
  • Church Potatoes
  • Cheesy potato casserole
  • Hash brown casserole
  • Cheesy hash brown casserole
  • Patio potatoes
  • Celebration potatoes
  • Sinful Potatoes
  • Fun Potatoes (fun, short for fun-eral)
  • And (with irony) &ldquopotatoes to die for&rdquo

I felt compelled to call mine &lsquofuneral potatoes&rsquo but I actually think &lsquoheavenly potatoes&rsquo would be more on target 🙂


  • 1 1/2 pounds russet potatoes, about 3 large potatoes, peeled and quartered
  • Kosher salt
  • 2 Persian cucumbers, thinly sliced crosswise
  • 2 teaspoons rice wine vinegar
  • 6 tablespoons homemade or store-bought Japanese mayonnaise, such as Kewpie
  • 1/2 teaspoon Japanese hot mustard
  • 1 small carrot, quartered and thinly sliced crosswise
  • 1/4 red onion, thinly sliced
  • 2 hard boiled eggs, chopped
  • 1 scallion, white and light green parts only, chopped

Place potatoes in a large pot and add enough cold water to cover by 1 inch. Season generously with salt, set over high heat, and bring to a boil. Reduce to a simmer and cook until potatoes are easily pierced with a fork, 10 to 15 minutes. Drain potatoes and transfer to a large bowl. Let cool.

Meanwhile, place cucumbers in a bowl and sprinkle 1/2 teaspoon salt. Mix well, then let stand for 10 minutes. Drain any accumulated water, then gently squeeze cucumbers with paper towels to blot up any excess liquid.

In a small bowl, stir together rice vinegar, mayonnaise, and hot mustard until well mixed.

Mash potatoes with a masher or a large fork, allowing some small lumps to remain. Add cucumbers, carrots, onions, eggs, scallions, and mayonnaise mixture. Mix well and season with salt. Serve right away. The salad can be refrigerated up to 1 day.


Ingredients

  • 1 1/2 pounds fingerling potatoes (such as La Ratte or Russian Banana), cut into 1/2-inch disks
  • Kosher salt
  • 2 tablespoons white wine vinegar, divided
  • 1 tablespoon whole grain mustard
  • 2 tablespoons sour cream
  • 2 teaspoons extra-virgin olive oil
  • 1 small red onion, diced (about 3/4 cup)
  • 2 scallions, finely sliced (about 1/4 cup)
  • 2 tablespoons minced fresh dill
  • Freshly ground black pepper

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French Fried Potatoes

Making fries is not difficult, but it is a process. In addition to potatoes, oil, and salt, a thermometer and a heavy pot for boiling and frying are necessary components. And substitute paper grocery bags for paper towels when draining the potatoes — paper bags help fries stay crisper after a final fry. Serve with a variety of sauces or condiments, from the ubiquitous ketchup to an exotic chutney.

9 / 28


Side Dishes - Whole Grains, Legumes and Potatoes

  • Roasted Acorn Squash with Cranberry-Multi Grain Stuffing
  • Chestnut, Onion and Cornbread Stuffing
  • Cranberry - Apple Stuffing
  • Creamy Cheddar Polenta
  • Grilled Corn and Peach Salad
  • Cheddar Cheese Biscuits
  • Sweet Cornbread with Fresh Corn, Cheddar Cheese and Scallions

  • Cold Sesame Noodles with Peanut Sauce
  • Glass Noodles with Spinach and Sesame Oil
  • Baked Macaroni and Cheese with Roasted Butternut Squash
  • Fusilli with Arugula Pesto and Cherry Tomatoes

  • Wild Rice with Golden Raisins
  • Wild Rice with Sun Dried Cranberries
  • Wild Rice with Fennel
  • Lentils
  • Roasted Garlic Cous Cous with Raisins and Almonds
  • Mushroom Wheat Berry Pilaf
  • Edamame and Barley Salad
  • Mexican Brown Rice with Olives, Capers, Cumin and Paprika
  • Brown Rice with Chick Peas and Pine Nuts
  • Brown Rice Pilaf
  • Millet Pilaf or Salad
  • Buckwheat Pilaf
  • Black Rice Pilaf with Kale
  • Red Rice with Spinach
  • Lemon Asparagus Rice Pilaf
  • Quinoa & Black Bean Salad
  • Toasted Quinoa Salad with Sno Peas, Tomatoes and Fresh Mozzarella
  • Quinoa, Corn and Tomato Salad with Chive-Infused Oil
  • Toasted Millet and Confetti Vegetable Salad with Sesame and Soy Dressing
  • Barley Risotto with Lima Beans, Asparagus & Spinach
  • Bulgur with Green Lentil Salad and Chick Peas
  • Barley, Roasted Vegetable and Feta Salad
  • Shiitake Quinoa
  • Mushroom & Sweet Pea Quinoa Risotto
  • Saffron Rice with Chorizo and Peas
  • Orange Scented Jasmine Rice with Almonds
  • Roasted Sweet Garlic and Thyme Risotto
  • Herb Risotto
  • Sweet Potato Risotto
  • Barley Risotto
  • Barley Risotto with Summer Vegetables
  • Stuffed Tomatoes with Vegetable Risotto
  • Orzo, Whole Wheat Orzo, or Lentil Orzo and Spinach Pilaf
  • Orzo, Whole Wheat Orzo, or Lentil Orzo and Mushroom Pilaf
  • Beet & Lentil Salad with Balsamic Vinaigrette

  • Tuscan White Beans
  • Crispy-Topped Baked Beans with Bacon
  • White Beans with Pancetta & Sage
  • White Bean Salad with onions, peppers and red wine vinaigrette
  • Cucumber, Mango and Black Bean Salad
  • Chick Pea Salad with Buttermilk Dressing
  • Sweet Potato Puree
  • Sweet Potato, Carrot and Apple Casserole
  • Sweet Potato, Acorn Squash and Carrot Puree
  • Roasted Sweet Potatoes Cider Salad
  • Butternut Squash and Sweet Potato Pancakes
  • Sweet Potato Gratin
  • Sweet Potato Salad with Scallions, Lime Juice & Olive Oil
  • Bourbon Pecan Smashed Sweet Potato
  • Sweet Potato Fries or Wedges With Parmesan Cheese or with Roasted Red Pepper Aioli
  • Candied Sweet Potatoes
  • Stuffed Sweet Potatoes with Pecan & Marshmallow Streusel
  • Hash Brown Casserole
  • Roasted Garlic Mashed Potatoes
  • Twice Baked Potatoes
  • Roasted Red Potatoes
  • Scalloped Potatoes with Cheddar and Bacon
  • Potato Croquettes
  • Potato Croquettes with Broccoli
  • Lentil and Caramelized Onion Croquettes
  • Ranchero Potato Salad
  • Twice Baked Potatoes with Sour Cream & Basil
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11 Fourth of July Food Ideas for an All-American Cookout

There’s perhaps no more iconic American holiday - apart from Thanksgiving - than the Fourth of July. A celebration of the declaration of independence from the British Empire in 1776, the nationally-celebrated day is a holiday in its purest form a day during which families, friends and loved ones gather for eating, drinking, and fireworks displays. And since it occurs smack in the middle of the northern hemisphere summer, celebrations tend to be taken outdoors. And so, the great American tradition of barbecuing and tailgating has become the default for Fourth of July festivities.

Foods that can be mass-grilled, baked, prepared in advance and which can hold up to a July sun are crowd favourites. Things like burgers and hot dogs are classic fare, accompanied by crunchy potato salads and coleslaws. The American flag colours are creatively thrown in wherever possible, leading to many dessert and drinks concoctions of varying shades of red, white, and blue. Check out these whopping statistics for fun facts on just how much Americans spend on foods for Independence Day. And keep on reading to find out exactly what goes on a Fourth of July menu.

Sliders

Sliders are essentially mini burgers. They’re prepared in a slightly different way from regular burgers: instead of being formed into patties and then griddled, these smaller versions are shaped into small meatballs and smashed once on the griddle. Because of the smaller surface area, the meat patties get more seared overall and absorb more oil (meaning you wouldn’t be able to get a very distinct rare-to-well done range on these guys). Much like its larger older sibling, sliders are blank canvases for any type of topping try a bacon & avocado slider or caramelised onion & blue cheese for classic variations. You could even use small nuggets of fried chicken for a honey mustard fried chicken slider, or a crab cake slider with scallions and aioli.

Burgers

Of course, no Fourth of July celebration would be complete without at least a few burger choices. The all-time favourite for any barbecue or picnic, burgers are the ideal handheld food that’ll satisfy your hunger and fuel your energy for hours of socialising. Not to mention they’re easy to make en-masse. There are tons of recipes to choose from, so you’ll have to figure out what you and your guests like best. There’s the all-american classic cheeseburger with bibb lettuce and cheddar or american cheese, an all-around pleaser - but you could also get a bit more adventurous with bbq sauce and bacon, blue cheese & cranberry chutney, or chorizo and pesto. And while beef burgers may be the classic default, you can of course diversify your bun filling and go down the route of a tangy and sweet pulled pork burger made with beer and paired with coleslaw. Or for the veggies in your group, go for a fried tofu cutlet that’ll be reminiscent of chicken but entirely meat free.

BBQ grilled chicken

Chicken may be one of the most ubiquitous meats, appealing to all and versatile to boot. There are many ways to have chicken on the barbecue, from fun wings to juicy thighs, and even breasts can be done up with fantastic flavour. When grilling chicken, it’s important to remember that your grill should be preheated enough so that it’s very hot before putting on your chicken. Otherwise you risk drying out your food in an attempt to compensate for the longer time it’ll need to develop that signature grill-mark charring. And remember to baste your chicken while it’s cooking with more marinade or sauce, to impart more of the flavour and develop better caramelisation. A lime and honey bbq sauce works wonders for example, as does an olive oil and basil dressing. For something different, go for sesame drumsticks, kebabs, or even chop up grilled chicken for a couscous salad.

Hot dogs

It’s said that 150 million hot dogs get eaten on the Fourth of July. The affiliation is so strong that famed hot dog chain Nathan’s even hosts a Hot Dog Eating Contest on Independence Day each year on Coney Island. While various folklore asserts that the tradition goes back to 1916, the contest only began in 1972 and it was only by the 1980s that it started being hosted on Independence Day specifically. Hot dogs come plain or topped with mustard and ketchup, but you can also jazz them up with toppings like baked beans, cheddar cheese, or sauerkraut.

Pasta salad

Salad is a bit of a misnomer in this case - pasta salad is really just a cold pasta dish, typically made with a mayonnaise sauce and still just as delicious. You definitely want to choose a shorter pasta rather than a spaghetti or linguine, which would be too finicky to eat. Go for a fusilli, orzo, or penne for your base. Toss with a pesto sauce and add green beans and sundried tomatoes for the Italian version. Or, go for a meatier style with bits of parma ham or tuna. Macaroni salad is a classic, with celery, carrots, and a dill-mayonnaise base (miracle whip also works). Cold, satisfying, and easy to eat is the ticket here.

Potato salad

Crunchy, refreshing potato salad is always a welcome addition to the menu. And there are so many ways to interpret the potato salad, you’ll definitely have your pick. Make sure to choose waxy potatoes which hold their shape wonderfully, and complement with tangy and vinegar-y additions like pickles, vinegar sauce, and mustard. Some even add hard boiled eggs for a potato and egg-salad fusion. Have a look at these recipes for more upscaled inspiration.

Corn on the cob

Corn, a plant native to the Americas, appears at almost every barbecue and with good reason. It’s super easy to prepare and delicious to eat. You’ll want to make sure you choose corn ears that are plump and blemish-free for maximum flavour. And while the traditional way of grilling, salting and buttering is fantastic, there are a few more creative ways to prepare corn on the cob too. Mexico eats their corn with paprika, chile, lime, cotija cheese and mayo you could also deep fry your corn in cornmeal or even wrap in bacon.

Coleslaw

There’s a reason there are so many cold, salty, tangy dishes to complement the rich and greasy ones above. And coleslaw is a perfect foil to the heavy, carb-y burgers and hot dogs. Best to shred your own cabbage before slathering in a mayo-based dressing (and don’t skimp on the vinegar), and add some carrots for extra texture and flavour. You may want to wait to dress the vegetables until the last minute so that they don’t get too limp.

Panzanella salad

Panzanella is not only great for using up leftover bread, but it’s easy to whip together and ahead of time (only getting better the longer it sits). Try one of these panzanella recipes - either go classic with tomatoes, garlic, and basil try a rendition of a greek salad with cucumbers, red onion, lemon and black olives or add zingy capers and parsley for more kick. Top tip: make sure to adequately toast your bread so it’ll soak up the oil and vinaigrette well.

Watermelon salads and drinks

If you want to go for a lighter salad, opt for a watermelon salad, the perfect mix between sweet and savoury. Cube up watermelon and pair it with feta and basil for a delicious mix. Or just add black olives. If you’d rather have your watermelon in a drink, simply blitz it up with lemonade or use watermelon juice as a replacement for mixers in cocktails. It goes exceptionally well in mojitos or martinis.

Red, white and blue strawberry shortcake

And to finish off your Fourth of July picnic, there’s perhaps nothing that screams Independence Day more than a red, white and blue strawberry shortcake. It’s easy to put together and only consists of yellow cake with white frosting and red and blue fruits in the shape of the flag on the top. If shortcake isn’t your favourite, you can always choose a classic american flag cake with different coloured cake layers sandwiched in between white frosting, or a red, white and blue trifle.


The 110 Best Summer Side Dishes

Coleslaw, potato salad, grilled veggies and more — find a new summer side for your next cookout.

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Grilled Corn on the Cob with Lime Butter

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Tangy Coleslaw with Smoked Corn

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Black Bean Salad with Mango, Cilantro and Lime

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Skillet Okra

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Beer-Battered Fries

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Grilled Corn Salad with Tomatoes and Croutons

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Tricolore Penne Pasta with Chicken

With its long, cylindrical shape and sturdy texture, penne is the pasta of choice for salads with coarsely chopped ingredients. This recipe's chunks of chicken, greens and shards of Parmesan won't overpower the ridged tubes.

Grilled Corn Skewers with Chipotle-Cilantro Butter

Bobby Flay's playful corn skewers — slathered in a chipotle-infused butter and garnished with fresh cilantro — are the perfect size for cookout nibbling.


Watch the video: How to Make Perfect Instant Mashed Potatoes


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