This recipe from Shannon Martinez and Mo Wyse of celebrated Australian restaurant Smith & Daughters was inspired by the classic Spanish dish patatas bravas, basically fried potatoes with spicy red sauce. They’ve reimagined it as a healthy, flavor- and texture-packed potato salad that happens to be vegan, making it a perfect alternative to mayo-based potato salads for summer in particular. It’s a great dish to bring to potlucks and picnics (not to mention camping), but pack it along for lunch any day of the week, or even bring it as a road trip snack for a nice change from the usual gas station fare. Hearty yet light, tangy and slightly smoky, simultaneously crunchy and creamy, it pretty much has it all.
Notes: Ajvar is a vibrant roasted red pepper dip or relish from the Balkans that adds a lot of light, bright flavor to this salad even before you add the other ingredients. If you can’t find it, or just prefer everything from scratch, you can make your own. Use kipfler potatoes if you can find them, but any fingerlings will do in a pinch (or you can use larger waxy potatoes cut into smaller chunks).
Ajvar is a tangy, pepper-based spread or relish that often contains eggplant and garlic as well as spices, vinegar, and oil. You can find jars for only a few dollars at World Market or Middle Eastern groceries, or buy online if you have trouble locating it elsewhere.Buy Now ›
Recipe excerpted with permission from Smith & Daughters: A Cookbook by Shannon Martinez and Mo Wyse, published by Hardie Grant Books © March 2017. Photography by Bonnie Savage.
by Chowhound Editors | Want to make the best...