Potato Salad with Creamy Chili Crunch Dressing
side
Ingredients
You have 3 of 12
produce
- ○1/4 cupchives(chopped)
- ○1/4 cupparsley(chopped)
- ○1/4 cupcilantro(chopped)
- ✓1shallot(minced)
- ○2 lbssmall potatoes(halved)
pantry staple
- ✓olive oil
- ✓salt
- ✓black pepper
- ✓1 cupmayonnaise
- ○2 tbspmustard
- ✓1 tbsprice vinegar
- ○1 tbspMomofuku savory seasoned salt
- ○1/4 cuppickled red onions
- ○1 cuppickles(chopped)
other
- ○2 tbspMomofuku chili crunch
Instructions
- Heat oven to 425°F.
- Place potatoes in a large pot of water with ½ teaspoon of baking soda and 1 tablespoon of Momofuku savory seasoned salt. Bring to a boil and cook for 10-12 minutes until potatoes are very tender. Remove from heat and fully drain.
- Return potatoes to pot and toss with olive oil. Using a wooden spoon or spatula, stir the potatoes until a mashed potato-like paste has collected around each potato.
- Spread the potatoes on 2 sheet pans, making sure not to crowd them, then roast for 30 minutes.
- Remove pans from oven, gently toss the potatoes, then return to the oven for another 15-20 minutes until they are deeply browned and crisped. Remove from the oven and rest until you are ready to serve.
- Meanwhile, mix the dressing. Combine 1 cup mayonnaise, 2 tablespoons of mustard, 1 tablespoon of Momofuku rice vinegar, 1 cup of chopped pickles, 1 tablespoon of Momofuku chili crunch, and a generous pinch of Momofuku savory seasoned salt.
- When you are ready to serve, toss cooked potatoes (they can still be warm) with the dressing.
- Top with sliced shallots, herbs, and scallions. Season with Momofuku savory seasoned salt to taste and serve immediately.