Deconstructed Potato Salad with Smoky Fingerlings

by Dorothy Reinhold on May 18, 2014

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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.

Deconstructed Potato Salad with Smoky Fingerlings | www.ShockinglyDelicious.comI 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.

Deconstructed Potato Salad with Smoky Fingerlings | www.ShockinglyDelicious.comIt worked! You have to try this spud salad. It is soooo good! 

Recipe: Deconstructed Potato Salad with Smoky Fingerlings

IMG_3944-1-600squareSummary: Tender Idaho® fingerling potatoes are nestled with hard-cooked eggs and dressed in a lemony, olive-studded mayo for a deconstructed potato 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)


  • 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


  1. Heat oven to 400F degrees.Deconstructed Potato Salad with Smoky Fingerlings |
  2. 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.Deconstructed Potato Salad with Smoky Fingerlings |
  3. 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.)Deconstructed Potato Salad with Smoky Fingerlings |
  4. 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.)Deconstructed Potato Salad with Smoky Fingerlings |
  5. 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.
  6. 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.
  7. 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.
  8. Serves 4-6, depending on appetites and what else is on the menu!

Recipe source

Dorothy Reinhold | Shockingly Delicious

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 5 stars:  ★★★★★ 

Disclosure: This post is sponsored by the Idaho Potato Commission. All writing, photography and opinions are my own.Deconstructed Potato Salad with Smoky Fingerlings |

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