A great summer substitute for the traditional potato salad. I’ve never been in love with the traditional potato salad. It seemed to heavy for me, plus I was always wary of potato salad that had been sitting out for awhile in the sun… ewww.
As part of my crusade to find foods that I can eat and not upset Monkey, I stumbled upon Smashed Potato Salad. My hubby is not a huge fan of mayo anyway, so this worked nicely. I first made it for a BBQ we were having at our place. I followed the recipe to a t and it was delish. The second and third times I have skipped the cooking in the oven and have just roughly smashed the potatoes before mixing in the other ingredients. I found that because I make this in advance (generally) that the potatoes lose their crunch and, therefore, the extra step is not needed… plus it heats up the house and its hot as hell in SoCal!
I have substituted a good stone ground mustard (chunkier the better) for the mustard seeds and found it gave a great flavor. I don’t use fresh dill or parsley and, again, since I make this head of time have not found it effects the dish. Don’t leave out the bell pepper (if you hate it, substitute it for something else with a crunch) as the crunch is needed for sure. I prefer the lemon taste, especially the zest, but in a pinch you could use a bright and not sweet vinegar.
Some suggestions on changes to make, from left to right: cucumber, jicama, bell pepper, flavored vinegar, celery, flavored olive oil, and tomatoes. As I said, some type of crunch to add to texture; the tomatoes to me look like they would add a nice color and they are a great summer flavor; I love flavored oils and vinegars, a simple way to add flavor.
My finished dish is in the middle in a big o’l tupperware to store in the fridge overnight. You can eat this dish warm or cold. I have had it both ways and I like it warm and cold! I think that it depends on what you are serving with it. It doesn’t need to be cold which is great for those hot days outside for a BBQ.