Smashed Potato Salad with Jalapenos

By fuzzygroup

Ingredients

• 3 pounds yukon gold potatoes, cut in thirds long ways
• 1/2 cup olive oil, divided
• Kosher salt and freshly ground black pepper
• 1/4 cup red wine vinegar
• 1 tablespoon whole grain mustard
• 1 jalapeño, thinly sliced into rounds, seeds removed if desired

Preparation

Step 1

1. Preheat oven to 450°. Toss potatoes with ¼ cup oil in a bowl and move to a rimmed baking sheet; season with salt and pepper. Roast, tossing once, until golden brown and tender, 30 minutes. Let cool slightly, then lightly flatten.
2. Meanwhile, whisk vinegar and mustard in a large bowl. Gradually whisk in remaining ¼ cup oil until emulsified; season with salt and pepper. Add potatoes, jalapeño and toss; season with salt and pepper.