@justinchapple

What’s your go-to potato salad? My new obsession is this light and bright version with crispy potatoes, buttery Castelvetrano olives, @californiaoliveranch’s Avocado blend, and lots of herbs! Recipe 👇🏻 ⠀⠀⠀⠀⠀⠀⠀⠀ Crispy Potato Salad with Olives and Herbs Total time: 45 minutes; Serves: 4 ⠀⠀⠀⠀⠀⠀⠀⠀ 1½ lbs. baby gold potatoes Kosher salt 2 Tbsp. California Olive Ranch Avocado Blend, plus more for frying ¼ cup fresh lemon juice 1 shallot, minced 1 garlic clove, minced 1 cup Castelvetrano olives, pitted and crushed 1 cup parsley leaves, torn 1 cup cilantro leaves, torn ½ cup mint leaves, torn Ground black pepper ⠀⠀⠀⠀⠀⠀⠀⠀ 1. In a pot, cover the potatoes with cold water. Bring to a boil, then add a small handful of kosher salt. Simmer over medium heat until the potatoes are just tender, 15 to 20 minutes. Drain the potatoes and spread them on a large rimmed baking sheet to cool slightly. Using the bottom of a mug or cup, gently smash the potatoes to flatten them slightly. ⠀⠀⠀⠀⠀⠀⠀⠀ 2. In a large skillet, heat ¼ inch of Avocado Blend over medium-high heat until shimmering. Add half the potatoes in a single layer and cook, turning once, until browned and crispy, about 10 minutes total. Using a slotted spoon, transfer to paper towels to cool. Add more Avocado Blend, if necessary, and repeat with the remaining potatoes. ⠀⠀⠀⠀⠀⠀⠀⠀ 3. In a large bowl, mix the lemon juice with the shallot, garlic, and the 2 tablespoons of Avocado Blend. Add the potatoes, olives, parsley, cilantro, and mint; toss well. Season with salt and pepper and toss again. Serve.