Smashed Potato Salad
Ingredients
Cortez Conservas Bottarga
6 lbs. potatoes
4 hard-boiled eggs
8 stalks celery
¼ cup capers
4 green onions
1 cup fresh dill
½ cup fresh parsley
½ cup mayonnaise
2 tbsp. red chili flakes
1 tbsp. smoked paprika
3 lemons
2 tbsp. red wine vinegar
¼ cup white wine vinegar
¼ cup olive oil
Salt and pepper
Directions
Place your potatoes in a pot. Fill the pot with water until potatoes are covered. Add 2 tbsp. of salt to water. Cook on high heat until a knife easily cuts the biggest potato in half, about 20 minutes. (We love using different colors and sizes of potatoes from our local farmers market, like redskins, purple Peruvian, and fingerling potatoes. The choice is yours, but keep in mind the cooking time will vary depending on the size of your potatoes.)
Place your eggs into a small pot. Fill the pot with water until the eggs are covered. Add ¼ cup of white wine vinegar. (This will help the shells peel more easily.) Place on high heat. Once the water begins to boil, set a timer for 7 minutes. After the timer, drain water and place eggs into an ice bath. Once cooled, gently roll the eggs on your counter until the shells crack. Peel away all the shells and place the eggs back into the ice bath.
Clean your celery and dice it into small pieces. Place into a large bowl, big enough to house all ingredients. Thinly slice the green onions and place half of them into the bowl with the celery. (Save the other half to top the salad.) Slice the hard-boiled eggs and add them to the bowl. Add the capers, torn dill, and chopped parsley.
Once your potatoes are cooled down, cut them into chunks and add to your bowl. Add lemon juice and zest, red wine vinegar, olive oil, mayonnaise, smoked paprika, and red chili flakes. Gently hand-toss until mixed together thoroughly.
Add as much Cortez Bottarga as desired. (We like using a Microplane to grate about 3 ounces or ½ of 1 large roe.) Garnish with the remaining sliced green onion. Place in the fridge for about an hour before serving.
