Shreya Agrawal
On this week's Culinary Compass, staff reporter Shreya Agrawal goes through the step-by-step process of making smashed potato salad. This recipe is both nutritional and easy to make.
Ingredients:
Smashed Potatoes
15-20 small potatoes
Salt
Pepper
1-3 tbsps of avocado oil
Salad:
1 head of lettuce (finely chopped)
1/2 cup of roughly chopped carrots
1 cucumber (thinly sliced)
Handful of cherry tomatoes (halved)
Jalapeño Honey Dressing:
1 cup cashews (soaked for 2-6 hours and drained)
1 jalapeno (lightly coated in avocado oil)
1 garlic clove
Drizzle of honey
1/2 lemon (juiced)
1/2 tsp salt
1-2 cups water
Instructions:
Smashed Potatoes:
Boil the small potatoes until tender (I boil them with 1 cup of water on a trivet in my instant pot for 12 minutes)
Preheat the oven to 400 F
Smash the potatoes with a fork and rub each with a few drops of avocado oil and sprinkle with salt and pepper
Airfry or Bake at 400 F for 15-20 minutes
Salad:
Prepare the salad by mixing all of the chopped ingredients
Jalapeño Honey Dressing:
Airfry and Bake a whole jalapeño in the oven at 400 F for 5-7 minutes
Remove the stem from the jalapeño and add to the blender with the other dressing ingredients
Blend on the sauces/batters option until smooth
Assembly:
Add the salad into a bowl, top with smashed potatoes, and drizzle with the dressing.