Chewy & Crispy: Oversized Potato Salad

Chewy & Crispy: Oversized Potato Salad

Sarah Rae Smith
Jun 19, 2012

I have a serious weakness for any food that ends in the word salad (ham salad, tuna salad, pasta salad), so when I came across this slightly crispy potato salad on Flickr I was all over it! The secret are whole potatoes sliced into thick slabs and then seared slightly to give them a little crunch.

Here's what Flickr member Jamieanne had to say:

Not your average potato salad! Boiled potatoes are cut in half, then fried, cut side down in a frying pan. The potatoes are then tossed with a dressing made from olive oil, finely chopped kalamata olives, garlic, and parsley, then watercress is stirred though. Best enjoyed warm, but tastes great cold too!

It looks like a great way to make something substantial and unique for your next picnic, all without the need for mayo or refrigeration!

Related: Classic Recipe: Smashed Potato Salad

(Image: Flickr member jamieanne licensed for use by Creative Commons)

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