Summer is the easiest time of year to embrace seasonal eating thanks to the abundant fruit and vegetable options available at the Dallas Farmers Market, and with each newsletter, we always let you know what’s currently in season in Texas and what’s specifically available at The Shed. By incorporating this seasonal produce into your recipes, you’ll be rewarded with meals full of flavor, texture, and dense nutrition, all while supporting local farmers and communities.
With today’s recipe, we’re wrapping up our five-part series pairing picnic basket bites with local park locations, thanks to recommendations from Outside, Texas. We hope somewhere along the way you were inspired to discover all the fresh produce varieties we provide, as well as the incredible outdoor summer fun North Texas has to offer.
This week, DFM invites you to head to the Shed and grab all the fixings for Crispy Smashed Potato Salad, then really get out there (west of Fort Worth) to explore Lake Mineral Wells State Park. Lake Mineral Wells State Park brings relief from the heat with boat, canoe, kayak, and paddle board rentals. And if the 90+ degree heat isn’t calling your name, we get it. Spread out a few beach towels on your living room floor to enjoy your picnic chilling with a cool summer movie.
Crispy Smashed Potato Salad
(from Hungry Happens)
Ingredients
For Smashed Potatoes:
- 2 lbs. of baby potatoes, scrubbed, available from Heddin Family Farms, Kelley Produce, and Williams Garden
- 1 tbs of Olive Oil available from D’s Sourdough
- Salt + Pepper to taste
For Salad:
- ¾ cup Greek Yogurt available from Ganske Farms
- ½ cup of Mayo
- 2 tsp of Dijon Mustard available from Charlie’s Mustard
- ½ lemon, juiced, available from Kelley Produce and Williams Garden
- 2 tsp of red wine vinegar
- 1 large garlic clove, minced, available from Heddin Family Farms, Kelley Produce, and Williams Garden
- ¼ cup fresh dill, chopped, available from Kelley Produce
- ¼ cup fresh parsley, chopped, available from Kelley Produce
- 1 medium cucumber, seeded + finely chopped, available from Heddin Family Farms, Kelley Produce, and Williams Garden
- 1 shallot, finely chopped, available from Kelley Produce
Instructions:
For Smashed Potatoes:
Preheat oven to 425℉. Line an extra-large baking sheet with parchment paper. Boil potatoes for seven minutes or until fork tender. Dry and transfer to baking sheet. Use the back of a glass to smash them down flat. Brush them with olive oil and season with salt and pepper to taste. Roast for 50 minutes to one hour or until golden brown and crispy. Save some crispy brown potato bits on the side for garnish.
For Salad:
Make sure to scoop out/deseed the cucumber so that the salad does not become watery. Whisk together the yogurt, mayo, Dijon, lemon juice, vinegar, garlic, dill, parsley, then salt and pepper to taste. Mix in the cucumber and shallot, then cover and refrigerate while the potatoes roast.
Once the potatoes have cooled for 5 minutes, fold them into the salad so that they are completely coated. Place in a covered container, then garnish with the crispy potato bits, dill, and black pepper. Surround your covered container with ice inside a well-insulated cooler to enjoy on your adventure!
