no. 156: smashed potato & peperoncini salad with smoked mackerel
Plus, the lockers that are making my apartment look way cuter.
Last weekend, I catered an 18-person dinner party, and it was one of those menus that just felt RIGHT. I had my friend Lily helping me in the kitchen, and we had the negroni master herself, Sara, working the bar. A true dream team. Here’s what we made:
Stationary Appetizers
Burrata, Salami and Honey Toasts (inspired by Marvin)
Family Style Mains
Balsamic-Marinated Hanger Steak (from To the Last Bite) with Tomatoes, Basil, and Pecorino
Crispy Chicken Milanese with Black Pepper, Arugula, & Parm
Caramelized Zucchini, Toasted Breadcrumb, and Lemon Pasta
Roasted Cauliflower with Anchovy, Caper, Fresno Chile, Mint
Arugula, Shaved Carrot, and Fennel Salad with Toasted Pine Nut Vinaigrette (inspired by Companion!)
Dessert
Do we want recipes for any of these? TALK TO ME!
Aside from this menu, let’s talk about some other things I’m loving right now!
Mustard Made Lockers
I’ve taken on a few *small* projects around my home in attempt to give it a bit of a facelift, and one of the new additions is these cute lockers from Mustard Made. I got two of the mixers in sage and I am so obsessed with them. As you can probably imagine, My kitchen is full of a lot of clutter, and these lockers are helping me find a home for all my little props and toys and things.
They were super easy to assemble (though I did make my hot Swedish neighbor Herman help me). Choosing a color was nearly impossible because there were so many cute options, but I’m feeling really good about this light green.
Use code SARA10 for 10% off your order!!
Gap Cotton Poplin Boxer Shorts
I am going to Copenhagen in a month (!), and I want to dress like a trendy Danish woman while I’m there, so I bought these boxer shorts from Gap. I have never once worn a pair of boxer shorts that look good on me because they’re either too short or they bunch kinda weird at the waist. These, however, are so comfy and fit me RIGHT.
If all goes according to plan, I’ll be basking in the Scandinavian sun in these shorts, a white tank top, and perhaps a glass of orange wine.
Smashed Potato & Peperoncini Salad with Smoked Mackerel
Serves: 4-6
Active time: 25 minutes
Total time: 1 hour 10 mintues
I’m obviously coming off of a bit of a tinned fish high after making Becca’s wedding grazing board last weekend. Being surrounded by a bounty of tinned fish (specifically Fishwife) was a great reminder that smoked mackerel is DELICIOUS.
I wanted to develop an easy potato salad that packs a little extra protein than your average picnic salad, so I whipped up this summery smashed ‘tater spectacle, which I bulked up with Greek yogurt, bacon, and the woman of the hour, smoked mackerel.
It’s not a proper potato salad unless there are crunchy and pickly and herby components in there, so I also made sure to include celery, peperoncini, and fresh dill, respectively. This was too good, and it only got better as it chilled out in the fridge, TBH. I added a couple dashes of hot sauce to the creamy dressing because that’s just the kind of woman that I am, and I’d highly recommend it.
Smashed potatoes require a bit more effort than a classic boiled potato, but I do happen to think it’s worth the extra time. I like to roast them until they’re deeply golden brown so that they have a nice little crunch in the salad. Patience!
Any tinned fish, such as tuna, salmon, or trout, would work well in this salad, but I happen to enjoy the subtle sweet and buttery flavor from the mackerel. Use what you have and whatever feels right! If you’re shopping at Fishwife, use my code SARATANE for 10% off!
1 ½ pounds baby Yukon gold potatoes, scrubbed
Kosher salt, to taste
6 slices center cut bacon (about 10 ounces)
½ cup full fat Greek yogurt or sour cream
¼ cup mayonnaise
1 teaspoon Dijon mustard
2 stalk celery, finely chopped
¼ cup chopped peperoncinis, plus 3 tablespoons brine
¼ cup fresh dill, chopped
4 medium scallions, thinly sliced
2 (4 ounce) tins smoked mackerel, drained (preferably Fishwife!!!)
Preheat your oven to 450F and place a rack in the middle of the oven. Line a baking sheet with parchment paper.
Add potatoes to a large pot or Dutch oven and cover with 2 inches cold, heavily salted water. Bring to a boil and cook until fork tender (there should be no resistance), 10-12 minutes. Drain and let dry.
Meanwhile, cook the bacon in a large skillet over medium low heat until fat is rendered and bacon is crispy, 8 minutes. Transfer to a paper towel-lined plate and let cool. Transfer to a cutting board and chop.
Add potatoes to prepared sheet pan. Use the back of a glass to smash them down flat. Drizzle them with olive oil and season with salt, to taste. Roast for 45-50 minutes, or until golden brown and crispy, rotating the pan and flipping the potatoes half way through,.
Whisk together the yogurt, mayo, Dijon, and peperoncini brine. Season to taste with salt and pepper. Add scallions, celery, dill, and peperoncinis. Once potatoes have cooled at least 5 minutes, add potatoes, mackerel, and bacon. Fold them into the salad so everything is evenly coated. Serve immediately. Salad will keep in an airtight container for up to 3 days.
I love getting inspiration from the dinners you’ve catered. Everything sounds delicious, but especially need the carrot salad recipe, the cauliflower and the marinated steak! I don’t think I’ve ever tried smoked mackerel and now I want to- that salad looks good!
neeeed that arugula salad recipe