Crispy Smashed Potato Salad

Directions

1Bring a pot of water to boil. Add salt and potatoes; cook until the potatoes are fork-tender (15-25 minutes, depending on size).

2While potatoes are cooking, chop all your salad ingredients.

3While potatoes are cooking, whisk all your dressing ingredients.

4When potatoes are done and cool enough to handle, use the back of a flat drinking glass to smash each potato (¼ to ⅛ inch thickness). Gently slide it off the potato in a flat motion to prevent sticking.

5Arrange the potatoes in a single layer in the basket of an air fryer; spray well with avocado oil, coat with the seasoning, and spray again with oil. Air fry at 375° for 15 minutes, or until golden, craggly, and crispy. You may need to do this in batches.

6You can also do this in the oven – The potatoes can also be baked at 375° for 30-45 minutes, until they’re crisped and golden to your liking.

7Toss the romaine, pickles, and onions in the dressing. Toss half of the crispy potatoes in the salad (they may break into smaller chunks as you toss it), and reserve the other half to scatter across the top.

If you want to make McCormick Salad Supreme seasoning

1Combine all the ingredients in a small bowl or jar.

2Mix or shake until well combined.

3Store the seasoning in an airtight container in the refrigerator to maintain freshness, especially if including the cheese.