Salt Crusted Potato Salad


Salt Crusted Potatoes

Soooo…here’s the thing. It’s not that I hate normal potato salad. I mean, if I’m at a 4th of July party or Super Bowl party and it’s there, I won’t hesitate to put it on my plate (with all the other stuff), but you can bet that it’ll be the last thing on my plate, and I might t ake a few bites. Might. Cole slaw on the other hand? Gimme. Baked beans YES! Fried jalapeño poppers? Double yes.

Here’s the deal with normal potato salad: the potatoes inside, like, internally are sort of bland. Once you get past the awesome mayonnaise/sauce stuff, the potatoes are just boiled, dry and kind of whatever. Potato salad in general is little meh to me until…wait for it…until NOW!

These potatoes aren’t boiled. We’re doing a salt crust. It’s simpler than it sounds. And fun. And, it takes just as long as it would to put them in a pot with boiling water. The result is a million times better. The potatoes end up with a slightly salty interior. And they actually end up tasting more like potatoes. More earthy. More flavor. More potato-ey.

I’m in love.

Salt Crusted Potatoes

It all starts with egg whites and salt. That’s it. The egg whites are whipped until stiff peaks form. This is pretty much like we’re making meringue, except instead of adding sugar, we’re adding salt.

A few tablespoons are added to the bottom of the casserole dish, the potatoes are added and arranged, and then the rest of the egg white situation goes on top. Smooth it out and then in the oven.

The salt crust actually acts as a moisture-sealer. Rather than roasting the potatoes, the potatoes steam in their own juices. Yum.

Salt Crusted Potatoes

This whole exercise got me thinking about other things. Like, imagine if you take something inherently tart, like, rhubarb and encase it in a sugar crust. The rhubarb might end up being less tart, more sweet and more delicious. (I have secret issues with rhubarb.)

I will experiment and get back to you!

While the potatoes are baking, make the dressing.

I kept it pretty simple: mayonnaise, whole grain Dijon mustard (nice added texture), minced shallot (for a little bite), fresh dill (duh) and a liberal amount of black pepper.

I’ve been waiting for the day when Amelia actually learns to beg for food, but so far she has no idea that there’s a big difference between what she eats and what I eat. I often times find her passed out, whimpering in her dreams, as her short little legs move like she’s running. Weirdo.

This is a position I often find her in: on her back, legs up, surrounded by all of the things she loves.

The black object to her left is a computer case. She has store-bought, approved dog toys but this is her favorite. I fail to understand this creature.

By her (non-existent) tail is her bankie aka baby blanket. That baby blanket was actually my baby blanket that I passed down to her. It now has four holes in it and smells like wet dog.

To the top right of her is an alligator toy that is now decapitated. And to her direct right is her dog bed that she hardly uses, but loves to bite on, bark at and drag through the apartment.

Pretty sure this is her “slightly annoyed” look.

When the salt crusted potatoes come out of the oven, the whole thing will look like toasted meringue. So pretty!

The next part is so fun. You take a knife and crack the shell.

When the potatoes are cool enough to handle, you cube up the potatoes and add ’em to a bowl.

Toss with the dressing. And that’s it.

Potato salad has never made me SO EXCITED!

Salt Crusted Potatoes

Salt Crusted Potato Salad

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  • 3 egg whites
  • 3/4 cups kosher salt
  • 2.5 pounds small yellow potatoes
  • 1/2 cup mayonnaise
  • 1 shallot, minced
  • 2 teaspoons whole grain Dijon mustard
  • 1 1/2 tablespoons minced fresh dill
  • 1 teaspoon freshly ground pepper


  • Preheat the oven to 350 degrees F.
  • In a medium bowl, and using an electric mixer, beat the egg whites until they form stiff peaks, about 2-3 minutes. Next, fold in the kosher salt.
  • In a 13 x 9 casserole dish (or one that's similar in size--these things don't have to be totally exact), spoon a few tablespoons of the egg white mixture to the bottom of the dish. Using the back of the spoon, create one even layer and arrange the potatoes atop. Add the rest of the egg white mixture to the top of the potatoes, smoothing it out evenly. Transfer the potatoes to the oven and bake for 40-45 minutes. Note: If you're using larger potatoes like, say, russets, increase the bake time to 1 hour. If the salt crust starts to get too brown, tent it with a piece of foil.
  • Meanwhile, let's make the sauce. To a small bowl, mix together the mayonnaise, minced shallot, Dijon mustard, fresh dill and ground pepper. Set aside.
  • Remove the potatoes from the oven and using the back of a knife, crack the formed crust. Allow to cool for 5-7 minutes before handling. Remove the potatoes and dust off the salt, thoroughly. Cube up the potatoes and transfer them to a bowl. Toss with the dressing and serve warm, or alternatively, you could cover the bowl with plastic wrap and place it in the refrigerator to cool, about 2-3 hours.
Serving: 4g
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  • Reply Angie Huckleby March 1, 2013 at 10:59 am

    Thanks for sharing….can’t wait to try this out. Great idea!! Amelia is adorable!! Gotta luv dogs!!

  • Reply Jo February 26, 2013 at 8:10 pm

    Looks delicious! Would the salt method method work with peeled potatoes?

    • Reply Adrianna February 27, 2013 at 10:20 am

      I don’t think so. I imagine the outer later of the peeled potato would turn really rubbery. I’d peel the potatoes afterward.

  • Reply globalbite February 23, 2013 at 7:34 am

    Do you have an idea how we could use the 3 croquet (yellow) in the same recipe?

  • Reply Holley February 4, 2013 at 12:02 pm

    Being someone who shamefully hates dill (I know),
    I wonder if there is an alternative that would make the potato salad just as delicious. Parsley? I don’t know, this recipe sounds so good though!

    • Reply Adrianna February 4, 2013 at 3:09 pm

      Oh Italian parsley would be awesome. Or tarragon!

  • Reply Bernadette @ Now Stir It Up February 1, 2013 at 10:41 am

    Such a good idea. I have had fish where this was done and it is sooo good. Seems like this would be amazing. Pinning now!

  • Reply Kocinera February 1, 2013 at 12:59 am

    This is seriously the coolest cooking method I’ve heard over in, like, forever. I can’t wait to give this a try! Plus it involves eating potatoes in the name of research, which is even better. 😀

  • Reply sk January 31, 2013 at 10:25 pm

    Hey, one question! (At the cost of sounding silly) Do we add the crust to the salad or not? Awesome recipe, though…would surely give it a try.

    • Reply Adrianna January 31, 2013 at 10:42 pm

      Nope! The salt crust is discarded. 🙂

  • Reply Tasha@Tashasdish January 31, 2013 at 10:18 pm

    Awesome recipe idea. I had been wanting to try salt crusted potatoes for a long time, but I never had any idea that a salt crust included eggs! Breaking open the crust does look fun!

  • Reply Michelle January 31, 2013 at 10:23 am

    I cannot imagine life without this potato salad and a cute pup! Even if they manage to not listen and destroy things.

  • Reply Steph January 31, 2013 at 8:19 am

    “To the top right of her is an alligator toy that is now decapitated. And to her direct right is her dog bed that she hardly uses, but loves to bite on, bark at and drag through the apartment.”

    It’s not just a corgi thing… our beagle pup does the same thing! He liberates squeakers from their stuffed critter cage, takes out his puppy wrath on tags and tassles, and sometimes actually plays with the toys we buy him, rather than rip apart the packaging. The joy of being a puppy mom. 🙂

    (oh, and the recipe looks amazing! YUM!!)

  • Reply Paige January 31, 2013 at 8:14 am

    I did this with a roast chicken once. It was a bit messy and I feel like it was because my ratio of salt to egg whites was slightly off. Turned out so juicy and amazing though! When I cracked into the crust with the back of a knife, juices practically poured out! So good! I’d love to try it this way. Did you feel the need to weigh your salt at all? I wondered if that was why my salt crust for chicken was off.

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