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Italian Inspired Crispy Potato Salad

Crispy smashed fingerlings tossed in a Calabrian chili spiked pesto mixed with fresh mozzarella, spicy Italian sausage, roasted sweet peppers, garlic broccoli rabe, and pecorino Romano cheese. A gorgeous blend of flavors that will have you saying 'That's amore!'.
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Print Recipe
Total Time90 Mins
Prep Time30 Mins
Cook Time60 Mins
ServingsServes 4
Potato Type: Fingerling
Cuisine: AmericanItalian
Prep Method: BakedBoiled

Dish

Side DishMain Dish

Prep Time

30 Mins

Cook Time

60 Mins

Serving

Serves 4

Description

Crispy smashed fingerlings tossed in a Calabrian chili spiked pesto mixed with fresh mozzarella, spicy Italian sausage, roasted sweet peppers, garlic broccoli rabe, and pecorino Romano cheese. A gorgeous blend of flavors that will have you saying 'That's amore!'.

Ingredients

+

Calabrian Chili Spiked Pesto

  • 1/4 C (63g) Pesto, prepared
  • 1 tbsp (14g) Calabrian Chilies, jarred
  • 1/3 C (83g) Pecorino Romano, grated
  • 1/3 C (79mL) Extra Virgin Olive Oil
  • 1/2 C (32g) fresh Parsley, chopped
  • 3 tbsp (45mL) Red Wine Vinegar
  • 1 tsp (5g) Crushed Red Pepper Flakes
  • 1 1/2 tsp (8g) Granulated Garlic
  • 1 tbsp (15g) Non-pareil Capers
+

Broccoli Rabe

  • 1 bunch Broccoli Rabe (approx. 2 cups), blanched, sauteed, and chopped
  • 1/2 tbsp (8g) Olive Oil
  • 2 cloves (10g) of Garlic, chopped
  • 1 tsp (5g) Crushed Red Pepper Flakes
+

Crispy Potato Salad

  • 1.5 lbs. Petite Fingerling Potatoes
  • Water, As Needed
  • 1 tbsp (15mL) Olive Oil
  • 1/4 tsp (2g) Salt
  • 1/4 tsp (2g) Black Pepper
  • 2 Spicy Italian Sausage Links (190g), poached, sauteed, and sliced
  • 6 ounces Roasted Peppers, jarred
  • 4 ounces fresh Mozzarella, Pearls or Ciliegine, drained
  • 1 tbsp (15g) fresh Basil, chopped
  • 1/4 C (2oz) Pecorino Cheese, finely grated

Preparation

  1. In a medium size pot, add your scrubbed fingerlings and cover with cold water. Bring the pot to a boil and simmer for 20 minutes, or until the potatoes are tender.
  2. Preheat oven to 400 degrees F. Drain the potatoes thoroughly. On a well oiled baking sheet, spread the drained fingerlings evenly. Smash each fingerling with a heavy bottomed glass. Brush each flattened fingerling with the olive oil and season with salt and pepper. Bake for 35-40 minutes or until crispy.
  3. While the potatoes are crisping in the oven, prepare the broccoli rabe and sausages. Bring a medium size pot filled with salted water to a boil. Blanch the broccoli rabe in the water for 2-3 minutes, strain it out of the simmering water and place in an ice bath for 30 seconds. In a sauté pan over medium heat, add the olive oil and minced garlic. After 1 minute, add the blanched broccoli rabe and sauté for about 3-5 minutes, until soft. Top with crushed red chili flakes, remove from heat and set aside. Chop into bite sized pieces for easy serving once cooked.
  4. To prepare the sausages, place the links in a pot of water and bring to a boil. Poach the sausages for about 10 minutes, until cooked through. Drain the sausages from the water and immediately add them to a sauté pan over medium-high heat, this will help brown the surface. Once sufficiently browned, remove from heat. Allow the sausages rest for a few minutes and then slice.
  5. In a medium bowl, whisk together the pesto, Calabrian chilies, pecorino, EVOO, parsley, red wine vinegar, crushed red pepper flakes, granulated garlic, and capers. This will create the dressing for your potato salad.
  6. Once the fingerlings are nice and crisp, begin building your potato salad. Toss those crispy smashed potatoes in the Calabrian chili pesto dressing. Mix gently with the chopped broccoli rabe, sliced sausages, roasted peppers, and torn fresh mozzarella. Garnish with the basil and pecorino. Serve immediately and enjoy!

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Nutrition Facts Per Serving

Calories

720

Fat

48g

Sodium

1200mg

Cholesterol

75mg

Vitamin C

65.55mg

Carbohydrates

43g

Fiber

5g

Protein

28g

Potassium

1033mg

Sugar

3g

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