Crispy Smashed Potato Salad with Asparagus and Vegan Honey Mustard Dressing
After 10 years of Zucker&Jagdwurst, it's no secret just how much we love potatoes — in all their glorious forms. Mashed potatoes, potato bake, potato gratin, potatoes with curd — we'll take it all. Since we love potatoes with curd but also enjoy mixing things up, a few years ago we cooked up a recipe for crispy baked smashed potatoes with various dips. And since picnic and barbecue season is just around the corner, we're turning those crispy smashed potatoes into a potato salad today.
Smashed Potatoes, or Simply Squashed Potatoes
Smashed potatoes have been a food trend for quite some time — and rightfully so! The name really says it all: once the potatoes are cooked, they get squashed flat with a glass or a small pot. Then they go into the oven with a marinade of olive oil and spices, and bake until they're perfectly crispy. The result is just another confirmation of our undying love for potatoes!
Which Potatoes Work Best?
Small waxy or semi-waxy potatoes work best for smashed potatoes. They hold their shape well while cooking, don't turn to mush when smashed, and get extra crispy in the oven.
What If It's Not Asparagus Season?
We cooked this recipe in spring and, naturally, couldn't resist asparagus. But if asparagus season is over — or hasn't even started yet — you can absolutely swap it out for other seasonal vegetables. Our favorite alternatives for this recipe are green beans or broccoli.
The Big World of Potato Salads
Is anyone really surprised that, given our love of potatoes, we have more than just one or two potato salad recipes on the blog? Yeah, us neither. Give the world's best potato salad a try, or a vegan potato salad with lentils. You can of course also go with sweet potatoes — works just as well and is just as delicious! And if you'd rather skip the oven altogether, there's always the classic potato salad with vinegar and oil.
Crispy Potato Salad with Asparagus and Vegan Honey Mustard Dressing
Ingredients
For the potatoes:
- 1 kg (2.25 lbs) small potatoes
- 6 tbsp olive oil
- 2 tbsp mustard
- 1 tbsp sweet paprika
- 1 garlic clove
- salt
- pepper
For the vegan honey mustard dressing:
- 3 tbsp olive oil
- 2 tbsp maple syrup or agave syrup
- 1 tbsp apple cider vinegar
- 2 tbsp mustard
- salt
- pepper
For the rest:
- 400 g (14 oz) green asparagus
- 1 cucumber
- 1 red onion
- 20 g (0.75 oz) fresh dill
- pine nuts for serving
Instructions
Add unpeeled potatoes to a pot, cover with cold water, and season with salt. Bring to a boil, then reduce to medium heat and cook for approximately 20 minutes, or until fork-tender. In the meantime, mix together olive oil, mustard, sweet paprika, one grated garlic clove, salt, and pepper to make the marinade.
Preheat the oven to 220 °C/430 °F (convection). Drain the potatoes, place them on a lined baking sheet, and smash them flat with a glass, the bottom of a small pot, or something similar. Brush both sides with the marinade. Bake for 30–40 minutes, or until brown and crispy, flipping them halfway through.
In the meantime, toast the pine nuts in a large, dry pan. Remove from the pan and set aside.
Trim the woody ends from the green asparagus and cut the remaining stalks into small pieces. Heat a little oil in the pan and fry the asparagus for 6–8 minutes, then season with salt and pepper.At the same time, halve and chop the cucumber. Peel and finely dice the red onion. Finely chop the dill. For the dressing, stir together olive oil, maple syrup (or agave syrup), vinegar, mustard, salt, and pepper.
Add the chopped vegetables, dill, fried asparagus, crispy potatoes, and the vegan honey mustard dressing to a large bowl and toss well. Sprinkle with the toasted pine nuts.
