Revolutionary Potato Salad Recipe Promises Unforgettable Flavor

As warm weather encourages outdoor dining, a classic potato salad often graces picnic tables. However, a culinary expert is sharing a transformative technique that promises to redefine this beloved side dish, ensuring it’s never eaten the same way again.

Chef Dean Edwards, a former MasterChef runner-up, has revealed a viral recipe that elevates the humble potato salad with a single, crucial extra step. This innovative approach bypasses traditional boiling, opting instead for par-boiling followed by a high-heat roasting process that yields incredibly crispy potatoes.

The Smashed Potato Secret

Edwards demonstrated his method in a popular social media video, proclaiming, “You will never have potato salad any other way again. This is my version of the viral smashed potato salad that’s taking over the internet.”

The technique begins by par-boiling potatoes, typically Maris Piper variety, for approximately eight minutes. After draining and allowing them to steam dry for five minutes, the potatoes are transferred to a bowl and generously coated with a blend of spices. These include dried chilli flakes, ground cumin, turmeric, onion and garlic granules, salt, and mustard seeds.

Next, the seasoned potatoes are placed in a deep baking tray filled with hot oil. They are then roasted in a preheated oven at 200°C (180°C fan) for 30 minutes, with occasional turning to ensure even coating. Following this initial bake, the potatoes are individually smashed using the bottom of a glass. This crucial step creates more surface area for crisping.

The smashed potatoes are then returned to the oven for another 30 minutes, or until they achieve a perfectly crispy, golden-brown exterior. Edwards highlighted the appeal of these potatoes even on their own, stating, “These smashed potatoes are incredible just on their own.”

Assembling the Ultimate Salad

Once the potatoes are perfectly crisp, the salad is assembled. A dressing is prepared by combining mayonnaise with wholegrain mustard, diced deseeded cucumber, finely chopped red onion, fresh flatleaf parsley, fresh dill, and chopped green chilli. The crispy smashed potatoes are then gently folded into this mixture.

The dish is finished with a crumble of creamy feta cheese, adding a final layer of flavor and texture. Edwards added, “Trust me, you will make this dish again and again.”

Public Acclaim for the Recipe

The social media video showcasing this recipe has garnered significant attention, with hundreds of thousands of views and thousands of likes. Comments from viewers enthusiastic approval.

One viewer described the result as “MEGA!” while another exclaimed, “Get in my belly!” Many shared their positive experiences, with one commenter noting, “Made this today and it was so good!!” Others ed a strong preference for the potatoes themselves, with one person humorously stating, “Omg forget the salad, pass those potatoes over to me right now.” Another echoed this sentiment, “Just made this and wow it’s so tasty the whole family loved it.”

This recipe offers a compelling way to elevate a familiar dish, making it an ideal choice for any summer gathering or picnic.

Smashed Potato Salad Recipe (Serves 4)

For the Potatoes:

• 600g Maris Piper potatoes, peeled and quartered
• 1/2 tsp dried chilli flakes
• 1 tsp ground cumin
• 1 tsp turmeric
• 1 tsp onion granules
• 1 tsp garlic granules
• 1 tsp salt
• 1 tsp mustard seeds

For the Salad:

• 3 tbsp mayonnaise
• 1 tsp wholegrain mustard
• 1/2 cucumber, deseeded and diced
• 1/2 red onion, diced
• 2 tbsp flatleaf parsley, chopped
• 2 tbsp fresh dill, chopped
• 1 tbsp green chilli, chopped
• 80g feta cheese, crumbled

Method:

1. Par-boil the potatoes for eight minutes, then drain and leave to steam for five minutes.
2. Place the potatoes in a bowl, sprinkle with the spices, and mix well to coat.
3. Add the seasoned potatoes to a baking tray with hot oil. Scatter into the tray and turn to coat generously in the oil.
4. Roast in an oven pre-heated to 200°C / 180°C (fan) for 30 minutes, turning occasionally.
5. Remove from the oven, crush each potato with the bottom of a glass, and return to the oven for another 30 minutes until crisp.
6. In a separate bowl, combine the mayonnaise, mustard, cucumber, red onion, parsley, dill, and green chilli.
7. Gently fold the crispy smashed potatoes into the dressing mixture.
8. Serve in a bowl and crumble feta cheese over the top.