Gut-Friendly Smashed Potato Salad with Creamy Pickle Juice Dressing

Gut-Friendly Smashed Potato Salad with Creamy Pickle Juice Dressing

This crispy smashed potato salad gives leftover pickle juice a delicious second life. Potatoes are boiled until tender, smashed, roasted until golden and crunchy, then tossed in a creamy, tangy dressing made with vegan mayo, dill pickle juice, Dijon, garlic and fresh chives. It’s crispy, creamy, herby and seriously addictive. Plus, there’s a little gut-friendly bonus: once cooked potatoes are cooled, they develop more resistant starch, which your gut bacteria can put to good use. And if you’re using naturally fermented pickles with live cultures, that leftover pickle brine can bring some beneficial microbes along for the ride. Basically, good potatoes, good pickle juice, happy gut.

Prep Time: 10 Minutes

Cook Time: 1 Hour

Serves: 6 to 8

Ingredients:

Potato Salad:

• 1.5 kg potatoes, washed and drained
• 2 tbsp extra virgin olive oil
• 2 spring onions, finely chopped
• 1/4 cup fresh parsley, chopped

Creamy Pickle Juice Dressing:

• 1 cup vegan mayonnaise
• 1/3 cup dill pickle juice
• 2 tsp Dijon mustard
• 1 and 1/2 tsp garlic powder
• 2 tbsp fresh chives, finely chopped
• 2 tsp maple syrup, optional (if your pickle juice is extra sharp/sour)
• pinch of salt and pepper

Garnish:

• spring onion, chopped

Preparations:

1. Preheat the oven to 220°C and line a large baking tray.


2. Place the potatoes in a large pot and cover with cold water by a few centimetres. Add a generous pinch of salt, bring to a boil, then reduce to a steady simmer. Cook for 20 to 30 minutes, or until a knife slides easily into the centre of the potatoes.


3. Drain the potatoes well and allow them to sit for a couple of minutes to release excess moisture.


4. Spread the potatoes over a large lined baking tray. Place a second baking tray on top and press down firmly to flatten and crack the potatoes. Alternatively, use the bottom of a sturdy cup or glass to smash each potato. Keep them chunky and roughly intact with plenty of cracked, craggy edges.


5. Drizzle generously with olive oil and season with salt. Roast for 25 to 30 minutes, turning once halfway through, until deeply golden and crispy around the edges.


6. While the potatoes roast, whisk together the vegan mayonnaise, pickle juice, Dijon mustard, garlic powder, chives and optional maple syrup until smooth. Season well with salt and pepper.


7. Remove the potatoes from the oven and allow them to cool to room temperature.


8. Add the cooled potatoes to a large bowl with the spring onions and parsley. Pour over the pickle dressing and gently toss until coated, keeping as much of the crispy texture as possible. Garnish with extra chopped spring onion and serve.

Watch the video: https://www.youtube.com/embed/ougc3Aw77mM

Source URL: https://chloeevegan.com/recipe/gut-friendly-smashed-potato-salad-with-creamy-pickle-juice-dressing/

'); printWindow.document.write(printContent.html()); printWindow.document.write(''); printWindow.document.close(); printWindow.focus(); setTimeout(function () { printWindow.print(); printWindow.close(); }, 500); }); });