smash-fried potato salad with sweet pickles & red onion

When I say potato salad, perhaps you picture boiled potatoes tossed with mayonnaise and set on a picnic table; then your cousin’s golden retriever comes out of nowhere, steals a cheeseburger, and someone screams. This is not that. Because after being boiled, the potatoes get squashed and pan-crisped until they’re halfway to French fries. (Golf ball–size spuds work best here, but if you can find only slightly smaller or larger ones, just adjust the cook times as needed.) I could eat a plate of these plain and be a happy woman. But things get even happier with the addition of crunchy bread-and-butter pickles: Scatter some on top, and mix others with mayo and a splash of sweet brine, like an unfussy tartar sauce. Then use more brine for red onion quick-pickles. Instead of tossing everything in a bowl, throw this on a platter and call it a day.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Fill a stockpot with water and set over high heat.

Step 2

Add the onion to a small bowl and season with ½ teaspoon salt. Stir until the onion starts to wilt, then pour ¼ cup (60ml) pickle brine on top.

Step 3

When the water reaches a boil, generously season it with salt. Add the potatoes and cook until fork-tender, 8 to 12 minutes, checking frequently. Drain and spread out the potatoes on a baking sheet to cool for a couple minutes.

Step 4

Combine the mayonnaise, minced pickles, and 1 teaspoon brine in a small bowl. Season with salt, pepper, and brine to taste.

Step 5

Use a measuring cup or kitchen towel and the palm of your hand to carefully flatten each potato, aiming to keep it in one piece as much as possible. Set your largest skillet, preferably cast-iron, over medium heat and add enough oil so the potatoes will be half-submerged. When the oil is hot, add one potato—it should sizzle right away (if not, let the oil heat some more). Add enough potatoes to comfortably fill the pan. Cook for 3 to 5 minutes per side (tongs are great for flipping), until deeply golden brown and crisp. Transfer to a wire rack and sprinkle with salt and pepper. Cook the remaining potatoes in the same way, adding more oil if the skillet starts to look dry.

Step 6

Once all of the potatoes are ready, swoosh the pickle mayo on a platter. Randomly scatter the potatoes, pickled onions, and bread-and-butter pickles on top.