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Ingredients
- 3 lb new potatoes
- 4 chopped green onions
- 1 coarsely chopped rib of celery
- 2 tbsp salad vinegar
- 1 tbsp water
- 1 tsp honey
- 1 tsp salt
- ¼ tsp freshly ground black pepper
- 3 tbsp olive oil
- 1½ cups seedless red or black grapes
- ½ cup roasted walnut pieces
- 6oz goat cheese, crumbled
- ½ cup chopped parsley
Details
Level of difficulty Average
Cost Average budget
Preparation
Step 1
Boil unpeeled potatoes for 20 to 25 minutes or until just tender. Drain and cool until enough to handle.
In a large mixing bowl, stir vinegar and water with chopped green onions, celery, honey, salt and black pepper. Add oil. Cut warm unpeeled potatoes into chunks, and add to bowl.
Gently mix potatoes by lifting up and turning from the bottom of the bowl. When cool, cover with plastic wrap and refrigerate several hours until cold.
Just before serving, cut grapes in half, lengthwise. Gently stir potato salad. Set aside a small handful of walnuts for garnish; fold remainder into salad along with grapes, goat cheese and parsley until just combined. Spoon into serving bowl and sprinkle remaining walnuts over top.
Chef Tips and Tricks
Let your artistic side out with these easy Pollock-inspired smashed potatoes!
Method
- Boil the desired amount of small potatoes until tender.
- Spread on a lined baking tray, flatten slightly using a cup or jar. Don't over-flatten them!
- Sprinkle liberally with shredded cheese and Parmesan.
- Top with bacon slices approximately the same size as the potatoes.
- Drizzle liberally with balsamic vinegar.
- Place in oven, under the grill for 15 min at 375°F until the cheese is melted and the bacon is crispy.
- Enjoy!
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