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.
2 pounds small yellow potatoes, preferably golf-ball size
3/4 cup kosher salt (or plain table salt )
2 cups sugar snap peas or thawed frozen sweet peas
1 cup Lemon Aioli (or your favorite prepared mayonnaise + 1 tablespoon fresh lemon zest and juice and 1 small pressed garlic clove)
2 - 3 tablespoons chopped fresh tarragon
Black peppercorns in a grinder
Put the potatoes and salt in a large pot (at least 5 quarts). Cover with water and bring to a boil.
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.
Stir together the aioli, tarragon and a good 15 - 20 grinds of pepper.
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.
Recipe by Familystyle Food at https://familystylefood.com/cracked-smashed-potato-salad/