This Seared and Smashed Greek Potato Salad recipe is sponsored by Produce for Kids. All opinions are my own.
Is there any side dish more quintessential to a summer gathering than potato salad? Honestly, I remember we would always have some version of a mayo-mustard potato salad or macaroni salad (I wouldn’t touch anyone else’s but my mom’s) growing up at any gathering, inside or out, in the summer. I’m a huge fan, by the way, of a great creamy potato salad. However, I think it’s fun to change it up a little bit from time to time, and this seared and smashed Greek version is definitely up for the challenge!
First of all, we’re using some of the yummiest potatoes out there, not to mention they’re quick-cooking and easy to find. Then we’re putting a little jolt in the flavor with some great stand-by spices and flavorings found in most kitchen pantries. The final touch? A smattering of sweet onions for great color, flavor and texture.
I think you’ll find that while this is potato salad, it’s not just any potato salad and you’ll be wanting to make it year-round!
I have the pleasure of partnering with Produce for Kids again this year, and I couldn’t be more thrilled. It’s an amazing organization that offers shoppers at my local Harp’s grocery stores healthy meal solutions and registered dietitian-approved recipes and tips while supporting local Feeding America® food banks. With official Produce for Kids signage in Harp’s stores it’s easy to see how buying produce locally will help in giving back to your local community. For a list of the amazing sponsors check out the end of this post – this program wouldn’t be possible without them!
Feeding America® is the nationwide network of 200 food banks that leads the fight against hunger in the United States, providing food to more than 46 million people through 60,000 food pantries and meal programs in communities across America. Feeding America® also supports programs that improve food security among the people they serve; educates the public about the problem of hunger; and advocates for legislation that protects people from going hungry. Individuals, charities, businesses and government all have a role in ending hunger.
You can find 300+ registered dietitian-approved and family-tested recipes, meal planning tools, grocery store specific campaign details, and healthy tips from real parents on the amazing Produce for Kids website. Free resources are a great friend, trust me! You can also find Produce for Kids on all things social media for healthy eating tips all year long: on Facebook, Twitter, Instagram, and Pinterest for more recipe ideas and healthy eating tips all year long (not to mention following the hashtag #produceforkids as a way to win at life too)!
SEARED AND SMASHED GREEK POTATO SALAD
- 20 ounces the Little Potato Company packaged potatoes (Blushing Belle are what I used in this recipe, but they would all be great!)
- 1/4 cup red wine vinegar
- 1/4 cup water
- 1/4 cup olive oil + 2 tablespoons
- 1 teaspoon salt
- 2 cloves garlic, finely minced
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried basil
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/2 sliced Real Sweet Vidalia salad onions, white and light green parts
- Slice the Little Potato company potatoes in half, then cover with cold water.
- Season with 1 tablespoon salt.
- Bring to a boil, then reduce heat and simmer for 15-20 minutes, until the potatoes are fork tender.
- While the potatoes are cooking, combine the remaining ingredients, with the exception of the 2 tablespoons of olive oil, in a small bowl and whisk together. This mixture will separate.
- When the potatoes are done cooking, drain them completely and return them to the hot pot.
- Quickly re-whisk the dressing, then pour over the hot potatoes.
- Allow to sit for 30 minutes, or overnight.
- To sear and smash the potatoes, heat the remaining olive oil in a large skillet over medium heat.
- Using a slotted spoon, add the potatoes to the hot oil; reserve the liquid.
- Let the potatoes sit in the hot skillet and sear; do not move them until you see a bit of brown on them.
- Stir the potatoes around a bit, then using the back of a wooden spoon to smash them.
- Sear for a bit longer, then remove from the pan.
- Drizzle with the dressing.
- Serve hot, cold, or at room temperature.
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