Crispy Tallow Potato Salad
Rated 4 stars by 5 users
The title of this recipe could have easily been a Baked Potato Dreams of Being a Salad. That is the vibe of this dish. Creamy, delicious, and so, so good.
Ingredients
Directions
Place potatoes in a large pot and cover with water. Add 1 tablespoon salt and bring to a boil over high heat. Reduce heat to medium-high; cook until potatoes are tender when pierced with a fork, 12 to 15 minutes; drain.
- Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment paper.
Coat the prepared baking sheet with 1 tablespoon Tallow. Add potatoes in a single layer onto the pan. Using a heavy bottomed jar or glass, smash potatoes to 1/4 to 1/2 inch thickness, taking care not to fully separate the potatoes. Brush potatoes evenly with remaining tallow; sprinkle with salt and pepper.
- Roast potatoes in the preheated oven, flipping halfway through cooking time, until very crispy and browned, 40 to 50 minutes.
While potatoes are roasting, prepare the dressing. Combine sour cream, lemon juice, bacon, chives, and dill. Reserve 1 tablespoon chives for garnish; add the remaining chives to the sour cream mixture. Stir well to combine. Taste for seasoning and adjust as desired.
- Allow the potatoes to cool slightly, then roughly chop or tear them into bite-sized pieces.
Reserve 1/4 cup of crispy potatoes for topping and stir remaining potatoes with dressing until well coated. Add to a serving dish and top with reserved chives and crispy potatoes. Serve chilled.
