CHILLED CHILI POTATOES, TOMATOES, OLIVES & CUCUMBERS

Υλικά

Diamond Crystal kosher salt

1 pound white baby potatoes

4 large eggs

½ small sweet onion, thinly sliced

1 pound (1 pint) cherry tomatoes, assorted colors, halved

3 ounces (about ½ cup) pitted green olives, chopped

4 Persian (mini) cucumbers, quartered lengthwise and sliced

¼ cup fresh basil leaves, torn

½ cup fresh dill, chopped

Freshly ground black pepper

1 teaspoon grated lemon zest (about ½ lemon)

3 tablespoons fresh lemon juice (about 1 lemon)

¼ cup whole-milk yogurt

2 garlic cloves, grated

¼ teaspoon red pepper flakes

Extra-virgin olive oil

2 teaspoons Calabrian chili oil

Οδηγίες

1. Set a large pot of water over high heat and bring to a boil. Add 1 tablespoon salt to the water, then add the potatoes and boil until fork- tender, 12 to 16 minutes. Use a slotted spoon (don't drain that water!) to transfer the potatoes to a bowl. Transfer the bowl to the fridge to chill.

2. Add the eggs to the still-boiling water and boil for 6 minutes. While the eggs are boiling, prepare an ice bath. Transfer the eggs to the ice bath when they are finished boiling.

3. Add the onion to another small bowl of ice water and let them soak for 5 minutes to make them wonderfully mellow and crisp. This is optional, but not really.

4. In a large bowl, combine the tomatoes, olives, cucumbers, basil, and ¼ cup of the dill. Drain and add the onions, season with salt and black pepper and mix.

5. In a small bowl, combine the remaining ¼ cup dill, the lemon zest and juice, yogurt, garlic, pepper flakes, and 2 tablespoons olive oil. Whisk together and season with ¼ teaspoon salt. Add a few spoonfuls of the dressing to the vegetables and mix. You want it lightly dressed, not gloopy.

6. Pull the potatoes out of the fridge and rough them up with a wooden

spoon, gently smashing and tearing some pieces to get a rough surface area.

Add the chili oil and a few pinches of salt and toss.

7. To serve, divide the tomato salad among four serving plates and top with a portion of the potatoes. Peel and halve the eggs, adding one to each dish. Drizzle with the remaining dressing before serving

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Σημειώσεις

This salad is one of the reasons I always have boiled potatoes just hanging out in my fridge. That's normal, right? Cold potatoes are deeply underrated, but were changing that one potato(ish) salad at a time. Here, lightly smashed potatoes

provide a starchy, creamy contrast to the bright, crisp vegetables, making this salad equal parts hearty and refreshing. The lemony dill dressing is something 1 fall back on again and again, since I always seem to (also) have yogurt, lemon, and dill in my fridge. Adding a jammy egg makes this niçoise-adjacent, which makes me feel fancy and très chic.