Potato salad

The crispy revolution of the picnic staple Forget the mushy, uninspired bowls of white potatoes swimming in bland dressing. There is a texture war happening in the kitchen, and the Potato is winning. By utilizing the smashed potato technique—popularized for its high-surface-area crunch—this guide transforms a cold side dish into a masterclass of contrast. The secret lies in treating the vegetable with the respect of a main course, layering heat, acidity, and sound through every bite. Essential tools and pantry staples To achieve the perfect results, gather a large pot, a baking tray, and a flat-bottomed tool like a ramekin for smashing. Your ingredient list requires baby potatoes, high-quality Mayonnaise, sour cream, Dijon mustard, and a bouquet of fresh herbs including parsley and chives. For the signature spice rub, prepare Smoked paprika, garlic and onion granules, mustard powder, and olive oil. Double-cooking for maximum crunch Start by parboiling your baby potatoes in heavily salted cold water until they fall off a knife. Once drained and dry, use your ramekin to gently smash each spud. Apply a thin paste of your spice mix and olive oil before roasting at 200°C for 35 to 40 minutes. Flip them halfway through and lacquer with more flavored oil. This ensures the Smoked paprika and garlic toast into a savory crust that stays crisp even after dressing. Balancing the plate with quick-pickled aromatics While the potatoes roast, create a bright counterpoint by making pickled Shallots. Boil white wine vinegar with sugar and black peppercorns, then steep sliced shallot rings until cool. Combine these with a dressing of mayo, sour cream, and Dijon. Fold the piping hot, crispy potatoes into the cool herb dressing gently. You want to preserve that golden edge, not smother it. The result is a vibrant, textural triumph that redefines what a Potato salad can be.