Chef Sneha Singhi Upadhaya's Delectable Smashed Potato Salad Recipe

In the culinary world, salads are often underestimated, and perceived as mere side dishes or afterthoughts. However, Chef Sneha Singhi Upadhaya is on a mission to change that perception with her innovative Smashed Potato Salad recipe. Moving away from the bland and uninspiring, this salad brings a delightful combination of textures and flavours to the table. Sneha, a celebrated food influencer known for her creative and palatable recipes, ensures that this dish will leave you rethinking everything you thought you knew about salads.

The Recipe: A Symphony of Textures and Flavors

The Smashed Potato Salad is an easy-to-follow recipe that serves two, making it perfect for a cosy dinner or a side dish at your next gathering. It starts with 500 grams of baby potatoes that are boiled to perfection. Once boiled, these potatoes are gently smashed and seasoned with olive oil, salt, pepper, and finely chopped garlic, then baked in a preheated oven at 180°C for 20-25 minutes. The result? Golden brown, crispy potatoes form the base of this extraordinary salad.

Dressing: The Creamy Heart of the Salad

The dressing for this salad is where the magic really happens, transforming the crispy potatoes into a creamy delight. The dressing combines finely chopped garlic, hung curd, optional mayonnaise for extra creaminess, lemon juice for a tangy kick, Dijon mustard (or kasundi for a local twist), and seasoning. Once mixed, the baked potatoes are roughly chopped and tossed in this dressing along with fresh parsley and spring onions, creating a dish that's bursting with flavour and texture.

Substitutes for Versatility

Chef Sneha Singhi Upadhaya understands the importance of flexibility in cooking, offering substitutes to cater to different tastes or pantry limitations. Regular potatoes can replace baby potatoes, garlic powder can be used instead of fresh garlic, and mayonnaise can be omitted for a lighter version. For a local flavour, kasundi can substitute Dijon mustard, and coriander leaves can take the place of parsley, proving that this recipe can adapt to suit any preference.

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Chef Sneha Singhi Upadhaya's Smashed Potato Salad is more than just a dish; it's a statement that salads can be the star of the culinary show. With its crispy, crunchy, and creamy elements, this recipe promises to be a crowd-pleaser, inviting you to explore the exciting possibilities that lie in reimagining classic dishes. Whether you're a salad sceptic or a connoisseur, this Smashed Potato Salad is bound to win you over, one crispy bite at a time.