Crispy Potato Salad with Boiled Peanuts

By: Hannah Lee Leidy
Photo by Jessica Crawford

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Serves 4

  • 1 pound fingerling potatoes, boiled until soft
  • ¼ cup mayo
  • 2 teaspoons dijon mustard
  • 1 teaspoon vinegar
  • 1 teaspoon smoked paprika
  • 1 teaspoon cornichon, chopped
  • 1 teaspoon scallion, sliced (white part only)
  • ½ pound boiled peanuts, shelled
  • 1 teaspoon fresh parsley, chopped
  • Salt and pepper to taste
  • ¼ pound fingerling potatoes, sliced thin and fried crispy
  • 1 teaspoon chives, sliced
  • 6 Thai basil leaves, torn

In a bowl, combine boiled potatoes, mayo, dijon, vinegar, paprika, cornichon, scallion, boiled peanuts, parsley, salt and black pepper. Allow to chill for at least 1 hour. To serve, garnish with crispy potato slices, sliced chives, and torn basil leaves.

From Celebrating Fatherhood with Scott Crawford.

  • From Scott Crawford, Crawford and Sons and Jolie, Raleigh, North Carolina

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