Smashed potato salad with herbs and couscous
Creamy smashed-roasted potatoes, loaded with veggies, herbs, and grains, the perfect weekend brunch!
Serves 4-6
Ingredients
1 lb baby potatoes
Olive oil (as needed, to roast the smashed potatoes + 2 Tbsp for the dressing
1/4 cup couscous, cooked and set aside to cool (or quinoa)
1 large bell pepper, chopped finely (I used red)
3 celery stalks, diced
1 small red onion, finely chopped
3/4 cup vegan mayo (I used Follow Your Heart)
3 scallions, finely chopped
4 cloves of garlic, minced
Salt and pepper, to taste
Fresh lemon juice, as needed
Fresh dill, 1/4 cup, chopped
Fresh parsley, 1/4 cup, chopped
1 tsp dried oregano
Put the potatoes in a large saucepan with cold water and season with salt. Bring to a boil, reduce to a simmer and cook until the potatoes are tender but still holding shape, about 15 to 20 minutes.
Drain and let cool slightly. Gently smash with a potato masher or keep under a mug and press them down gently
Meanwhile, prepare the dressing - In a large bowl, whisk together the vegan mayo, olive oil, garlic, lemon juice, salt and freshly ground black pepper
Heat a large skillet, place the smashed potatoes, drizzle some olive oil, sprinkle some salt & pepper, and cook them until golden and crispy, about 7-10 minutes per side. Transfer the potatoes on a serving a bowl.
Combine the couscous, red bell pepper, celery, scallions, onions, dill, dried oregano, and parsley. Check for seasoning and adjust according to your preference.
Top the smashed potatoes with the couscous-herb mix, spoon the dressing, combine gently
Serve at room temperature
Tips - To make this gluten free, use quinoa, brown rice, or millet, instead of couscous
.The potato skins will hold the smashed potatoes together so make sure you don’t smash the boiled potatoes all the way
You may also pressure cook the potatoes. I cooked them in the Instant Pot for about 10 mins on HIGH
You can change up the herbs depending on whatever is available. Fresh basil, cilantro, all work well here
