Robbie’s Crispy Smashed Potato Salad


Pickled Onion
1 Red Onion, halved and sliced thin
Cups Lemon Juice (2 lemons)
2 tbsp Sugar
1 tsp Table Salt

Aleppo-Anchovy Oil
1⁄4 cups Extra-Virgin Olive Oil
2 Aleppo Pepper
3 Anchovy Fillets, rinsed and minced
1⁄4 tsp Table Salt

Creamy Mustard Dressing
1⁄2 cups Mayonnaise
1⁄4 cups minced fresh Chives
1 cloves Garlic Clove, grated
1 1⁄2 tbsp Champagne Vinegar
1 tbsp Dijon Mustard
1 tbsp Celery Seeds
1 1⁄2 tsp Whole-Grain Mustard
3⁄4 tsp Table Salt
3⁄4 tsp Pepper

Crispy Potatoes
1 pounds Baby Yukon Gold potatoes, unpeeled
1⁄2 cups Table Salt
1 cups Olive Oil for frying
1⁄3 cups Celery Leaves
1⁄3 cups fresh Parsley and/or Dill Leaves
1 tbsp Flake Sea Salt, to taste


  • Pickled Onion
  • Step 1 Combine onion, lemon juice, sugar, and salt in small bowl and set aside for at least 30 minutes.
  • Aleppo-Anchovy Oil
  • Step 1 Heat oil and Aleppo pepper in small saucepan over low heat until fragrant, 2 to 3 minutes. Add anchovy and cook, stirring and pressing, until anchovy breaks down and melts into oil, about 1 minute. Off heat, stir in salt.
  • Creamy Mustard Dressing
  • Step 1 Whisk mayonnaise, chives, garlic, vinegar, Dijon mustard, celery seeds, whole-grain mustard, salt, and pepper in medium bowl until combined.
  • Crispy Potatoes
  • Step 1 Combine potatoes, table salt, and water to cover by 1 inch in large saucepan and bring to boil over high heat. Reduce heat to medium and cook at vigorous simmer until potatoes are tender, 10 to 15 minutes. Drain potatoes and transfer to rimmed baking sheet. Cool for 5 minutes. Lightly flatten each potato with bottom of large measuring cup.
  • Step 2 Line second rimmed baking sheet with triple layer of paper towels. Heat oil in 12-inch nonstick skillet over medium-high heat to 350 degrees. Fry potatoes in 2 to 3 batches until golden brown and crispy on both sides, 5 to 6 minutes. Adjust burner, if necessary, to maintain oil temperature between 325 and 350 degrees. Transfer potatoes to prepared sheet and season with sea salt.
  • Step 3 Spoon dressing onto large platter and use back of spoon to make swooshes in dressing. Arrange potatoes over dressing. Drizzle potatoes with Aleppo-anchovy oil, allowing some oil to pool in swooshes of dressing. Drain pickled onion and arrange on platter. Sprinkle with celery leaves, parsley leaves, and sea salt. Serve.

Creamy Broccoli Bacon Salad


  • 24 ounces broccoli florets or 5 cups
  • 1/2 cup dried cranberries
  • 1/2 cup bacon crumbles or 8 strips bacon, cooked and crumbled
  • red onion diced
  • 1/2 cup toasted sunflower kernels
  • 1 cup real mayo
  • 2 tablespoons apple cider vinegar
  • 3 tablespoons sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper


  • Place broccoli, cranberries, bacon, onion, and sunflower kernels in a large bowl.
  • In a medium bowl, whisk together the mayo, vinegar, sugar, salt, and pepper.
  • Pour mayo mixture over broccoli and use a mixing spoon to toss/fully coating the broccoli.
  • Serve immediately or store in the fridge until ready to serve.
  • Enjoy!

Chicken Salad with Grapes

Prep Time15 minutes Servings8 servings


  • 3 cups cubed or shredded chicken rotisserie chicken works great
  • 2 stalks celery, chopped
  • 2/3 cup pecans halves, or chopped
  • 1 cup grapes, halved red, green, or combination of both
  • croissants, sandwich rolls, bread, or wraps for serving
  • (had bacon crumbles in the refrigerator, so I added those)

light and creamy chicken salad dressing

  • 1/2 cup light mayo
  • 1/3 cup nonfat Greek yogurt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste
  • 3 teaspoons dijon mustard
  • 2 teaspoons honey
  • 1/2 teaspoon sherry vinegar


  • Stir together all dressing ingredients until smooth, set aside.
  • In a large bowl combine chicken, celery, pecans, and grapes.
  • Pour dressing over chicken salad. Toss well to combine and coat evenly in the dressing.


I fixed 8 generously-filled croissant sandwiches with this recipe. You could easily make 10 lesser-filled sandwiches, or double or triple the recipe to feed a crowd. 

This recipe can easily be halved for a small batch OR it keeps very well in the fridge in an airtight container for several days. 

Pecans can be left out, or substituted with walnuts or cashews.