Let’s bring Hasselback potatoes back into vogue by making a potato salad with a difference. Crispy on the outside and fluffy and creamy on the inside. Served with a sweet mustard vinaigrette, what more could you ask for?
What are Hasselback Potatoes?
There has been much conjecture about the origins of the retro Hasselback potato. The one thing that one can agree on is that they are a Swedish invention. One story suggests that it originated in the 1700s in the Hasselbacken hotel and restaurant. But many believe this can’t be the true account as potatoes were considered unfit for human consumption throughout Europe in the 1700s.
The other, perhaps more recent historical account dates back to around the 1950s, where the Swedish Hasselbackspotatis was first served in Restaurang Hasselbacken by Leif Elisson, a student chef. Although his restaurant school principal was later credited with this method of baking potatoes.
Either way, for people like me who still love a good Hasselback, it is a baked potato that is crispy on the outside and oh so creamy on the inside. It is its preparation method that not only allows for this to happen but also looks stunning. The potato is sliced thinly but not all the way through, creating this accordion effect.
If you love a good potato salad, we have a few you might like:
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What are Dutch Cream Potatoes?
With over 4000 varieties of potatoes in the world, understanding which potatoes are best for what is a matter of research, getting popular sound advice and experimenting.
To dumb it down a little bit, perhaps the best way to look at potatoes is that there are 2 main types — floury ones and waxy ones.
Waxy potatoes have less starch and have higher water content. They hold their shape really well, which is why you want a waxy potato to make Hasselback potatoes. Of the many waxy potato varieties out there, Dutch Cream potatoes are perhaps one of the most popular and is easy enough to find.
They have a yellow flesh; a thin skin and they taste really buttery. Some say waxy potatoes aren’t great for mashing, but Dutch Creams seem to do just fine in my book!
How to Make Tasty Hasselback Potatoes
The first step to making good Hasselback potatoes is to get the right potatoes. As mentioned above, you want to get a waxy potato so that it’s not too high in starch or too floury. They don’t hold their shape as well and not as easy to crisp up.
The second step is the secret to making crispy Hasselback potatoes. You need to soak your peeled potatoes overnight or at least for a few good hours. This process removes the starch from the potatoes, which subsequently allows for extra crispness.
The third step is butter. Butter makes everything taste so much better don’t you think?
Why I Love Hasselback Potato Salad
I’m not quite sure why people turn their noses up on “retro” dishes. But apparently, Hasselback potatoes fall under this category. For me, I think it’s an ingenious way to crisp up so many potato edges and come on, who doesn’t love crunchy potatoes? I also think they look wonderful! Such a great way to change up a regular potato salad recipe.
This really is a versatile salad. Great for hot summer days when you’ve got the BBQ on, or a wintery side dish to go with beef stew or a lamb ragu. No Thanksgiving or Christmas lunch or dinner can go past a good potato salad either, and this is such a lovely way of presenting it.
How to Make Hasselback Potato Salad
How to Make Hasselback Potatoes
Wash and peel the potatoes. Place a pair of chopsticks horizontally on the chopping board. Place the potato horizontally between the chopsticks. Start slicing the potato. The chopsticks will stop you from slicing all the way through.
Alternatively, if you’re confident enough, you can go freehand or even get a Hasselback contraption that will help you slice it evenly.
Place the potatoes in a bowl of cold water, wrap it up and place in the fridge overnight.
The next day, preheat the oven at 200°C or 400°F.
Remove potatoes from the water. Coat with 2 tbsp of olive oil and season with salt and pepper.
Melt the butter in the microwave.
Finely chop the green part of the spring onion and add to the melted butter.
Place the potatoes on a sheet pan and baste with spring onion butter.
Place in the oven for 50 minutes to 1 hour. Baste with butter mixture every 20 minutes.
How To Prepare The Rest Of The Salad
Cut the bacon into small pieces. In a medium size fry pan, add ½ tbsp olive oil. On medium heat, fry for about 5 minutes. Put bacon on some paper towels to drain excess fat and oil.
Wash and dry rocket leaves.
Thinly slice red cabbage.
Thinly slice the green part of the 3rd spring onion stalk.
How to Make Sweet Mustard Vinaigrette
In a small mixing bowl, add the olive oil, apple cider vinegar, maple syrup and Dijon mustard.
Whisk until well combined.
How To Assemble The Salad
In a medium size mixing bowl, add the rocket leaves, red cabbage and salad dressing. Mix until well combined.
On a big serving platter, lay out the salad.
Sprinkle ½ the bacon on top.
Place the Hasselback potatoes on top of that.
Sprinkle the rest of the bacon and the chopped spring onion for garnish.
Season with pepper to taste.
There you have it! All the makings of classic flavours but just presented slightly differently. Potatoes, bacon, maple syrup, honestly could you think of a better combination? The raw rocket leaves provide the peppery, anise-like flavours while the red cabbage gives us the crunch and cuts through the fat of the bacon and the butter on the potatoes. A great salad all round!
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Ingredient Pairing Ideas
If you’d like to create your own salad and have an ingredient you’d like to hero, we have some great pairing suggestions to help you work out what flavours go well together.
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Hasselback Potato Salad
Click on the toggle below for conversion to US Cooking Units.
- Wash and peel the potatoes
- Place a pair of chopsticks horizontally on the chopping board. Place the potato horizontally between the chopsticks.
- Start slicing the potato. The chopsticks will stop you from slicing all the way through
- Place the potatoes in a bowl of cold water, wrap it up and place in the fridge overnight.
- The next day, preheat the oven at 200°C or 400°F.
- Remove potatoes from the water. Coat with 2 tbsp of olive oil and season with salt and pepper.
- Melt the butter in the microwave.
- Finely chop the green part of the spring onion and add to the melted butter.
- Place the potatoes on a sheet pan and baste with spring onion butter.
- Place in the oven for 50 minutes to 1 hour. Baste with butter mixture every 20 minutes.
- Cut the bacon into small pieces. In a medium size fry pan, add ½ tbsp olive oil. On medium heat, fry for about 5 minutes. Put bacon on some paper towels to drain excess fat and oil.
- Wash and dry rocket leaves.
- Thinly slice red cabbage.
- Thinly slice the green part of the 3rd spring onion stalk.
- In a small mixing bowl, add the olive oil, apple cider vinegar, maple syrup and Dijon mustard.
- Whisk until well combined.
- In a medium size mixing bowl, add the rocket leaves, red cabbage and salad dressing. Mix until well combined.
- On a big serving platter, lay out the salad.
- Sprinkle ½ the bacon on top.
- Place the Hasselback potatoes on top of that.
- Sprinkle the rest of the bacon and the chopped spring onion for garnish.
- Season with pepper to taste.
- If you can’t find Dutch cream potatoes, try getting Kipfler, Bintje, Sebago or Pink Eye. Or ask your grocer which is the best waxy potato they can recommend. Or at least an all-rounder potato that’s not too floury or too high in starch.
- You don’t have to use the chopstick method to cut the potatoes. If you’re confident you won’t cut right through the potato, you can try freehand. Or if you don’t have chopsticks, you can use thick skewers or even wooden spoons.
- When cutting the potatoes, ensure you’re using a sharp knife with a thin blade so it’s easier to cut thin slices.
- You can substitute rocket with mixed leaves or baby spinach leaves.
- Any cabbage will do. You can add kohlrabi and/or fennel to the mix too.
- If you prefer honey, you can substitute the maple syrup in the dressing recipe.
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