Elevate your summer spread with this irresistible Crispy Smashed Potato Salad, featuring golden-roasted baby potatoes dressed in a vibrant blend of McEvoy Ranch's Organic Herbes de Provence and Organic Lemon Olive Oils, Chardonnay Mustard, and Champagne Vinegar. Tossed with fresh cucumber, shallots, and dill, then garnished with crispy onions, it's a delightful twist on a classic.
INSTRUCTIONS
Place potatoes in a large pot of salted water. Bring to a boil and cook until fork-tender, about 15–20 minutes
Preheat oven to 425°F. Once boiled, drain and gently smash potatoes with the bottom of a glass on a parchment-lined baking sheet. Drizzle with a little Organic Herbes de Provence Olive Oil, sprinkle with salt and pepper, and roast for 20–25 minutes until golden and crispy edges form.
In a small bowl, whisk together Organic Herbes de Provence Olive Oil, Organic Lemon Olive Oil, Chardonnay Mustard, Champagne Vinegar, mayonnaise, garlic, and a pinch of salt and pepper. Taste and adjust as needed.
Once potatoes are done, let them cool slightly. Toss gently with the dressing, shallots, dill, and cucumber. Let it sit for 10 minutes so the flavors absorb.
Finish with crispy onions, parsley, flaky salt, and an extra drizzle of olive oil before serving!
Certified Organic
By CCOF
Sustainably Produced
At Our Ranch
Early Harvested
High Polyphenols
Award Winning
Extra Virgin Olive Oil
