Smashed Potato Salad with Escarole Recipe
The key to success here is to be generous with the olive oil, whose flavor takes mere potato and greens--whether escarole or any other strong-flavored green like radicchio, dandelion, endive, or chicory--from humble to sublime. This is perfect picnic food, with or without meat, cheese, or eggs (see variations).
Ingredients
- 2 large baking or all-purpose potatoes (about 1 pound), peeled and cut into quarters
- Salt
- 1 pound escarole or other greens (see above), thick stems chopped
- 1/4 to 1/2 cup olive oil
- Grated zest and juice of 1 lemon
- Black pepper
Directions
- Put the potatoes in a large, deep pot and cover them with cold water Add a large pinch of salt and bring to a boil. Cook until soft but not falling apart, 15 to 30 minutes. Remove with a slotted spoon and drain. Add the escarole to the water and cook until it wilts, a minute or 2. Rinse under cold water. Drain well, then chop.
- Roughly crush the drained potatoes in a bowl with a fork or potato masher, leaving lots of lumps; add 1/4 cup oil and the lemon zest and juice. Mash in the escarole, adding more oil and sprinkling with salt and pepper as needed. Serve immediately (or cover and refrigerate for up to 12 hours; bring to room temperature before serving).
- POTATO AND ESCAROLE WITH PARMESAN AND FRIZZLED MEAT
- While the potatoes are cooking, put 1 tablespoon of the oil in a medium skillet over medium-high heat. When it's hot, add 4 ounces chopped prosciutto, pancetta, bacon, or crumbled sausage and cook until the pieces are crisp and brown, 3 to 8 minutes. Remove from the heat, add the remaining dressing ingredients, stir well, and transfer to a bowl. Add the potatoes and escarole. Garnish with 1/4 cup grated Parmesan before serving.
- POTATO AND ESCAROLE SALAD WITH HARD BOILED EGGS
- Add 1-2 chopped hard-boiled eggs to the salad along with the escarole in Step 2.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 133g | |
| Recipe makes 4 servings | |
| Calories 343 | |
| Calories from Fat 335 | 98% |
| Total Fat 37.62g | 47% |
| Saturated Fat 5.1g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1765mg | 74% |
| Potassium 48mg | 1% |
| Total Carbs 4.35g | 1% |
| Dietary Fiber 3.7g | 12% |
| Sugars 0.61g | 0% |
| Protein 1.17g | 2% |
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Reviews
December 22, 2010
I wanted to love this, but I didn't. It had too much lemon flavor, and even after adding lots of extra salt, I still felt it was too sour. That said, the combination of olive oil, potato, and greens is really nice. I'd recommend using the zest and juice of 1/2 a lemon, then taste to decide whether you want to put in more lemon. I'd also recommend putting in closer to 1/2 cup of good olive oil. The flavor of the olive oil is really key.I've cooked/tasted this recipe!
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