Smashed Potato Salad with Charred Corn and Jalapeños
- ★★
- ★★
- ★★
- ★★
- ★★
Recipe Intro From cookwithchay
- Recipe Card
Recipe Card
ingredients
For the salad
- 2 pounds baby potatoes
- 3-4 ears of corn, shucked
- 3 jalapeños
- Olive oil (for brushing on potatoes)
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 2 dill pickle spears, chopped
- 4 green onions, sliced plus more for garnish
- Paprika, for garnishing
ingredients
For the dressing
- 1 cup plain Greek yogurt
- 1/2 cup mayonnaise
- 2 teaspoons Dijon mustard
- 1 tablespoon fresh lemon juice
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon cumin
- 4 garlic cloves, minced
Method
Step 1
In a large pot, boil the baby potatoes in salted water until firm-tender, about 30 minutes.
Step 2
Lay the boiled potatoes on a baking tray and gently smash them with a fork or potato masher.
Step 3
Generously brush the smashed potatoes with olive oil and season with salt and pepper. Bake at 400°F for 20-30 minutes, until golden and crispy.
Step 4
Shuck the corn. Char the corn and jalapeños over an open flame or on a barbecue grill until lightly blackened.
Step 5
Dice the charred jalapeños and chop the dill pickle spears.
Step 6
In a mixing bowl, combine the Greek yogurt, mayonnaise, Dijon mustard, lemon juice, salt, pepper, cayenne pepper, cumin, and minced garlic. Mix well.
Step 7
In a large bowl, combine the smashed potatoes, charred corn, diced jalapeños, chopped pickles, and sliced green onions. Add the dressing and mix until well combined.
Step 8
Garnish the salad with additional green onions, jalapeños, and a sprinkle of paprika. Serve immediately or chill in the refrigerator until ready to serve.