

Do you ever take something apart and eat the pieces individually? We do that with Oreos, of course, but it’s fun sometimes to eat the pieces and parts of something rather than the whole.
So when the Idaho Potato Commission asked the Sunday Supper group to come up with Potato Salad Possibilities today, I thought it would be fun to deconstruct a traditional potato salad, and serve it in a disheveled state.
I used some of the traditional things that go into potato salad, but treated them in a new way. The potatoes became fingerlings fried first in a skillet and finished in the oven, smoked just slightly by fancy paprika. The eggs got sliced, and the mayo dressing got tarted up with lemon juice, garlic and tangy olives.
It worked! You have to try this spud salad. It is soooo good!
Recipe: Deconstructed Potato Salad with Smoky Fingerlings
Summary: Tender Idaho® fingerling potatoes are nestled with hard-cooked eggs and dressed in a lemony, olive-studded mayo for a deconstructed potato salad.
Ingredients
Salad
- 16 Idaho® fingerling potatoes
- scant 1/2 teaspoon sea salt (or kosher salt)
- 1/2 teaspoon smoked paprika (you could use 75%/25% regular paprika and ground cayenne pepper)
- 6 tablespoons olive oil
- 4 hard-cooked eggs
- 1 scallion, chopped (or use chopped chives)
Dressing
- 3/4 cup light mayonnaise
- 2 teaspoons Dijon mustard
- 1 tablespoon Meyer lemon juice
- 2 cloves garlic, smashed or finely minced
- 10 pitted Kalamata olives, finely minced
Instructions
- Heat oven to 400F degrees.
- Wash potatoes, dry and slice in half, vertically. Add them to a large bowl, along with the salt and paprika, and stir to coat all potatoes well and distribute the spice.
- Heat a 12-inch skillet (that can later go in the oven) for about 5 minutes, then add oil, swirl to coat the bottom of the pan, and one by one, add potato halves, cut side down, arranging so all fit in the pan. Adjust heat to medium and cook without touching them for 5 minutes. (Do not be tempted to cook them longer.)
- Turn burner off, and using a tongs, carefully turn each potato half so the cut side is up. Slide pan into the oven and roast for 10 minutes. (Do not be tempted to cook them longer. They will be done. Poke one with a cake tester to prove it to yourself.)
- Meanwhile, make the sauce: In a bowl, stir together the mayonnaise, mustard, lemon juice, garlic and olives, until well combined. Set aside until you are ready to assemble the salad.
- When potatoes are done, remove from oven, and using the tongs, place each potato half on a plate covered with a paper towel, so they will drain.
- To assemble the salads: Peel and slice the hard-cooked eggs. To plate the salads, alternate a slice of potato and a slice of egg, repeating, until you have as much as you want on each plate. Spoon on a little bit of the mayo dressing, and sprinkle with green onions or chives to decorate.
- Serves 4-6, depending on appetites and what else is on the menu!
Recipe source
Dorothy Reinhold | Shockingly Delicious
Connect with Idaho® potatoes
Follow the Idaho Potato Commission on the website, Twitter, Facebook, Pinterest, and Instagram
Preparation time: 15 minutes
Cooking time: 20 minutes
Diet type: Vegetarian
Diet tags: Gluten free
Number of servings (yield): 4-6
Culinary tradition: USA (Nouveau)
My rating
Do you have a rockin’ great potato recipe?
The Idaho® Potato Recipe Contest is seeking your original recipe re-inventing breakfast potatoes. The prize? A ticket to the Food and Wine Conference in Florida this July, a $500 gift card, and your dish featured at the conference! (If you win, you’ll see me there. That should be reason enough for you to enter. )
Today’s Sunday Supper recipes
This week our #SundaySupper blogger crew is celebrating Potato Salad Possiblities, hosted by Isabel of Family Foodie. Take a look at our 20 easy, tempting recipes that will take you all the way through a delicious summer!
- Asian-Style Potato Salad by NinjaBaking.com
- BLT Potato Salad Stacks by Magnolia Days
- Chipotle Bacon Potato Salad by Peanut Butter and Peppers
- Ciao Bella Potato Salad by The Weekend Gourmet
- Creamy Pesto Idaho® Fingerling Potato Salad by In The Kitchen With KP
- Deconstructed Potato Salad with Smoky Fingerlings by Shockingly Delicious
- Italian Potato Salad by Chocolate Moosey
- Leichter Kartoffelsalat (German Summer Potato Salad) by The Foodie Army Wife
- Lentil and Fingerling Potato Salad w/ Warm Bacon Dressing by girlichef
- Nona’s Potato Salad by Webicurean
- Parsley Pesto Potato Salad by Alida’s Kitchen
- Peruvian-Style Potato Salad by Foxes Love Lemons
- Potato Cucumber Salad {Kartoffel-Gurken Salat} by The Not So Cheesy Kitchen
- Roasted Balsamic Rosemary Potato Salad by Melanie Makes
- Roasted Fingerling and Asparagus Potato Salad by The Girl In The Little Red Kitchen
- Roasted Potato Salad with Parsley and Arugula by Hip Foodie Mom
- Salmon Asparagus Potato Salad by Family Foodie
- Southern Style Potato Salad by Hezzi-D’s Books and Cooks
- Tzatziki Potato Salad by Kudos Kitchen By Renee
- Zesty Potato Salad with Bacon and Green Onions by Ruffles & Truffles
Join us around the family table for #SundaySupper
- Twitter how-to: Follow the #SundaySupper hashtag throughout the day on Twitter to see our recipes. To join the conversation anytime, simply use the #SundaySupper hashtag to share your favorite tips and recipes.
- Pinterest: Check out our #SundaySupper Pinterest board for more recipes and photos.
- Join: To join the Sunday Supper Movement, sign up by clicking here → Sunday Supper Movement.
Disclosure: This post is sponsored by the Idaho Potato Commission. All writing, photography and opinions are my own.
[…] Get the Recipe: Deconstructed Potato Salad with Smoky Fingerlings and Olive-y Dressing […]
Do I have to wait for Sunday?
Jolly,
Ha! Of course not! I ate this all week long, and I need to make it again because I miss it already.
Oh my gosh – loving this!!! Not only is the plate gorgeous, but I love the components…great twist on potato salad!
Thanks Katie! I ate on it for 3 days and wouldn’t share with anyone.
What a great idea. Never thought of browning the potatoes on top of the stove first. I usually just put them in the oven.
Patricia,
It really made them quite a bit more delicious!
Awesome twist on a classic dish. I like that you used olives too. Often I’ll add olives to my regular potato salad and it gives a nice extra salty tang. Thanks for sharing the recipe.
Thanks Trevor! Olives and potatoes are married.
Not only does it sound delicious but it looks amazing as well!
Thanks Melanie! I really adored this recipe!
I love that you fry first and then finish the potatoes in the oven. They have such a nice color and this salad looks amazing!
Alida,
It turned out to be a winning technique!
I kind of went the deconstructed route this week, and I’m glad to see somebody else did, too! I LOVE that chopped olive dressing. So delicious sounding!
I’m telling you, Lori, this olive dressing is AWESOME!
I can picture this served at a 5-start restaurant! What a creative and surprising way to serve potato salad.
Susan,
You know what, it IS a special restaurant-style dish! I LOVED it!
Very clever way to make potato salad! Usually you don’t think deconstructed.
Thanks, Carla. It’s fun to think and cook outside the box.
This is very creative!! Love how visually appealing this is…
Wendy,
So glad you like it! I was wondering if people would like the way6 it looked…
Kalamata olives sound like a great choice!
Cindy,
Kalamata olives could make DIRT taste amazing, eh?
Love this. I would never have thought to take it apart like you did. Looks amazing!!!
Betsy,
I think I got lazy.
Yum, this looks delicious. Constructed…deconstructed…I’d devour it in any form!
Heather,
I ate on it for 3 days. Sorry it is all gone now. Must. Make. MORE!
Dorothy – again this is perfection. I may just have to take a road trip and eat at your house
Bea,
You stop by ANY TIME!
Dorothy, I absolutely love this!!! great idea to add the hard boiled egg slices in there. .. love it! and your sauce is kind of similar to mine with the mustard, lemon juice, and garlic . . love that with the potatoes .. yumm! delicious!
Alice,
Great minds are on the same track….
Your potato salad is brilliant and oh, so very gourmet, Dorothy. It’s still breakfast time but I’m now wanting to whip up your potato salad!
Kim,
Can I admit I ate this for breakfast one day?
Ohhh this looks sooo good!
Seduction,
This is RIGHT UP YOUR ALLEY!
This is such a fun idea! Can’t wait to try it.
Thanks Family Foodie/Isabel!
You must. I think your family will love it.
I love what you did with this. What a great twist on a potato salad!
Foodie Army,
Just a tiny alteration can make all the difference!
YUM! I am sooooooooo loving this potato salad! It looks just amazing!!
Jennifer,
Seriously, it tastes AMAZING. I want more right now and it is all gone.
This is gorgeous! I love the layered, deconstructed look of if and the multi-colored potatoes are simply beautiful.
Hezzi/Heather,
It is really fun to play with the multi colored fingerlings!
I spy a salad I could eat for days. Love the frying the fingerlings first before roasting.
Renee,
This is a winning technique!