Smashed Fingerling Potato Salad with Whole Grain Mustard

Ingredients

Equipment Needed

• •Large pot for boiling
• •12-inch cast iron or stainless steel skillet
• •Sturdy flat-bottomed glass or measuring cup for smashing
• •Large mixing bowl
• •Rubber spatula

Instructions

1. 1

   Boil the potatoes

   Place fingerlings in a large pot and cover with cold water by two inches. Add salt generously, about two tablespoons per quart. The water should taste like the sea. Bring to a boil over high heat, then reduce to a steady simmer. Cook until a paring knife slides through the largest potato without resistance, 15 to 20 minutes depending on size. The potatoes should be tender throughout but not falling apart.

   Starting in cold water ensures even cooking from edge to center. Hot water shocks the exterior and leaves the inside underdone.
2. 2

   Drain and cool briefly

   Drain the potatoes in a colander and let them steam dry for five minutes. This step matters. Wet potatoes will sputter dangerously in hot oil and won't crisp properly. You want the surface moisture gone but the interior still warm and yielding.

3. 3

   Smash the potatoes

   Transfer potatoes to a cutting board. Using the bottom of a sturdy glass, a measuring cup, or a potato masher, press down firmly on each potato until it flattens to about half an inch thick. You want them cracked open and craggy, not pulverized into mash. Some will split apart. That's fine. Those broken pieces crisp up beautifully.

   Work while the potatoes are still warm. Cold potatoes turn to crumbs under pressure instead of flattening with their skins intact.
4. 4

   Crisp in batches

   Heat two tablespoons of olive oil in your largest skillet over medium-high heat until the oil shimmers and a tiny piece of potato sizzles on contact. Working in batches to avoid crowding, lay the smashed potatoes in a single layer. Season with kosher salt. Let them cook undisturbed for four to five minutes until the bottoms turn deep golden brown. Flip and repeat on the second side. Transfer to a large mixing bowl as each batch finishes. Add more oil between batches as needed.

   Patience is the only technique here. Moving the potatoes prevents the crust from forming. Listen for the sizzle to mellow, then check.
5. 5

   Make the dressing

   While the last batch crisps, whisk together the whole grain mustard, apple cider vinegar, honey, and minced shallot in a small bowl. The honey balances the mustard's heat and helps the dressing cling. Slowly drizzle in the remaining two tablespoons of olive oil while whisking to create a loose emulsion. Season with salt and several grinds of black pepper. Taste it. The dressing should be assertive, tangy, and slightly sweet.

6. 6

   Dress while warm

   Pour the dressing over the warm potatoes and toss gently with a rubber spatula, taking care not to break them into pieces. The residual heat opens the starch and allows the dressing to absorb. Add three-quarters of the dill and scallions and fold them through. The herbs will soften slightly from the warmth.

7. 7

   Finish and serve

   Transfer to a serving platter or shallow bowl. Scatter the remaining dill and scallions over the top for freshness and color. Finish with a generous pinch of flaky sea salt. Serve warm or at room temperature. The salad holds well for several hours without refrigeration, and the flavors improve as they meld.

Chef Tips

• •Seek out fingerlings at your local farmers market where you'll find varieties with names like Russian Banana, French Fingerling, or Rose Finn Apple. Each has subtle differences in flavor and texture, but all share the waxy character that makes this salad work.
• •The smashing can be done up to an hour ahead. Spread the flattened potatoes on a sheet pan and crisp them just before your guests arrive. The dressing can wait at room temperature.
• •For a smokier version suited to Texas-style barbecue, substitute bacon fat for half the olive oil when crisping the potatoes. Add crumbled bacon to the finished salad.
• •This salad pairs beautifully with grilled sausages, smoked brisket, or a simple roast chicken. It also stands alone as a light summer supper with a green salad alongside.

Advance Preparation

• •Potatoes can be boiled and smashed up to 4 hours ahead. Keep at room temperature, loosely covered.
• •Dressing can be whisked together the morning of serving and held at room temperature.
• •The finished salad is best within 4 hours but will keep refrigerated overnight. Bring to room temperature before serving and refresh with additional fresh herbs.

Frequently Asked Questions

Nutrition Information

1 serving (about 180g)