Ingredients
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1 lb baby potatoes
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2 tbsp McEvoy Ranch Organic Herbes de Provence Olive Oil, plus more for drizzling
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2 tbsp McEvoy Ranch Organic Lemon Olive Oil
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2 tbsp McEvoy Ranch Chardonnay Mustard
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1 tbsp McEvoy Ranch Champagne Vinegar
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Freshly ground black pepper
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Kosher salt
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4 tbsp mayonnaise
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1 cucumber, diced
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1 garlic clove, minced
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1/4 cup finely chopped shallots
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2 tbsp chopped fresh dill
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Parsley for garnish
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Crispy onions for garnish
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Flaky sea salt for garnish
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!
