Cracked and Smashed Potato Salad with Tarragon Aioli

Smashed Potato Salad with Tarragon Aioli




Yield 4 - 6 servings

The best smashed potato salad — new potatoes with lemony aioli, fresh tarragon and sweet peas. Make this for a perfect easy salad or side dish for potlucks, picnics or supper.



  1. Put the potatoes and salt in a large pot (at least 5 quarts). Cover with water and bring to a boil.
  2. Lower the heat and partially cover the pot. Cook until the potatoes are tender when pierced with the tip of a knife, 20 - 25 minutes. Throw the peas into the pot for the last 15 seconds of cooking. Drain and cool the potatoes 15 minutes.
  3. Stir together the aioli, tarragon and a good 15 - 20 grinds of pepper.
  4. Transfer the potatoes to a serving bowl. Using the back of a large wooden spoon, press down on the potatoes  to lightly smoosh and crack them. Add  3/4  cup of the aioli to the potatoes and toss gently to coat.  Taste and add more aioli if you like.

Courses salad

Cuisine vegetables

Recipe by Familystyle Food at