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Salads
American
4
15 minutes
30 minutes
Crispy olive oil fried fingerling potato salad tossed with toasted garlic, fresh parsley, and a bright Pixie tangerine zest and juice dressing. This flavorful twist on classic potato salad combines crunchy smashed potatoes with a creamy citrus finish, perfect for spring and summer meals.
2 pounds Melissa’s Fingerling Potatoes
2 Tablespoons Minced Garlic Cloves
¼ cup Mayonnaise
3 teaspoons Melissa’s Ojai Pixie Tangerine, zest
2 Melissa’s Ojai Pixie Tangerine, juice only
¼ cup Parsley, chopped
Enough Olive Oil for frying
Salt and freshly Ground Pepper, to taste
Place the potatoes in a large pot with generously salted water to cover. Bring to a boil and cook until tender, about 20 minutes. Drain the potatoes and let cool.
Cut each potato in half and using your hands, press each cooked potato half between your palms to “smash” the potato to about a half-inch thickness. The skins on the potato will split, but the potato should stay intact. You can also smash the potatoes gently on a cutting board, then carefully lift them using a knife, pressing the flesh back together where need be.
Pour about a half-inch of olive oil into a large skillet and heat over medium heat. Add the minced garlic and fry until just golden, being careful not to burn the garlic. Using a slotted spoon, remove the garlic from the oil and place it in a small mixing bowl. Increase the heat to medium-high and carefully place enough smashed potatoes into the hot oil without crowding and cook on both sides until crisp and well-browned, about 8 to 10 minutes. Transfer the potatoes to paper towels and season with salt and pepper. Continue frying, adding more oil as necessary, until all of the potatoes are crisp.
Add the mayonnaise, Pixie Tangerine zest, Pixie Tangerine juice and the chopped parsley to the bowl of toasted garlic. Mix to combine and season with salt and pepper. Toss the crispy potatoes with the mayonnaise mixture and serve immediately.
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