Crispy Potato Salad
This smashed crispy potato salad is a bold, flavour-packed twist on the classic. Golden, jagged potatoes meet a smoky chipotle mayo, tossed with black beans, sweetcorn, cherry tomatoes, and plenty of fresh herbs.
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Ingredients
- 1 kg small waxy potatoes (such as baby or new potatoes)
- vegetable oil
- 400 g can black beans rinsed and drained
- 150 g can corn drained
- 1 orange pepper
- 250 g cherry tomatoes
- 1 red onion
- 30 g fresh coriander
- salt and pepper
- extra lime juice optional
FOR THE CHIPOTLE MAYO:
- 125 ml unsweetened soy milk
- 1 tsp Dijon mustard
- 2 tsp lime juice
- 1 garlic clove grated
- 1 tsp smoked paprika
- 1/2 tsp chipotle flakes
- 1/2 tsp salt
- 225-250 ml vegetable oil
- 1 to 2 tsp maple syrup to taste
Instructions
- Boil the potatoes in salted water until fork tender, about 10 to 5 minutes. When done, drain the potatoes.1 kg small waxy potatoes
- Preheat the oven at 220°C (425°F).
- Spread the potatoes on an oven tray lined with parchment paper and smash them flat using a glass or potato masher.
- Drizzle the potatoes with oil, and season with salt and pepper.vegetable oil, salt and pepper
- Cook the potatoes in the oven until golden and crispy, about 30 to 45 minutes.
- In the meantime, make the chipotle mayo: Place the soy milk, Dijon mustard, lime juice, garlic, smoked paprika, chipotle flakes, and salt in the beaker of a handheld immersion blender. Mix until all is well blended.125 ml unsweetened soy milk, 1 tsp Dijon mustard, 2 tsp lime juice, 1 garlic clove, 1 tsp smoked paprika, 1/2 tsp chipotle flakes, 1/2 tsp salt
- Keep on mixing, adding the vegetable oil very slowly to the mixture. If you add it too fast, the mixture will not thicken as well. As you keep on adding the oil and mixing, the mélange will thicken. Carry on blending, moving the blade up and down, until you have a creamy and thick texture. Season to taste with maple syrup and set aside.225-250 ml vegetable oil, 1 to 2 tsp maple syrup
- Prepare the vegetables: Deseed and cut the pepper into small dice, cut the cherry tomatoes into quarters, cut the red onion into small dice. Finely chop the coriander.1 orange pepper, 250 g cherry tomatoes, 1 red onion, 30 g fresh coriander
- In a large salad bowl, mix together the black beans, corn, pepper, tomatoes, onion, coriander, and crispy potatoes. Toss in the chipotle mayo and mix again until everything is well combined.400 g can black beans, 150 g can corn
- Season to taste with salt, pepper, and more lime juice if needed.extra lime juice
Nutrition
Serving: 1servingCalories: 316kcalCarbohydrates: 69gProtein: 9gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 0.2gSodium: 562mgPotassium: 1142mgFiber: 10gSugar: 26gVitamin A: 1504IUVitamin C: 73mgCalcium: 89mgIron: 3mg