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Ingredients
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Smoked Potatoes & Dressing
Crispy Onion & Garnishes
Method
Smoked Potatoes & Dressing
Prepare and parboil potatoes
Scrub the potatoes and leave skins on. Cut any large potatoes in half so pieces are roughly uniform (about 1–1.5 inch pieces). Place potatoes in a large pot and cover with 1.5 liters of cold water. Add 1 tablespoon kosher salt. Bring to a boil over high heat, then reduce to a simmer and cook until just fork-tender, about 10–12 minutes depending on size. Do not overcook; they should hold shape. Drain and let steam-dry in the colander for 5 minutes.
Smoke the potatoes
While potatoes are steaming, prepare a stovetop smoker or grill for smoking: for stovetop, line a large pot with foil and place a small rack, add 2 handfuls of wood chips (hickory or apple), heat until chips start to smoke. Toss the drained potatoes with 2 tablespoons olive oil and 1 teaspoon smoked paprika to coat. Place potatoes on the rack in the smoker or on the grill over indirect heat, cover, and smoke for 12–18 minutes until they pick up a pronounced smoky aroma and light color—turn once midway. If you don't have a smoker, finish on a hot cast-iron skillet for 5 minutes to get a slight char instead.
Make the black garlic dressing
Mash the peeled black garlic cloves to a paste with the back of a spoon or a small fork. In a bowl, whisk together the black garlic paste, 3 tablespoons mayonnaise, 1 tablespoon apple cider vinegar, 1 teaspoon whole-grain mustard, 1 teaspoon honey, 1 tablespoon olive oil, 2 tablespoons sliced chives, 2 tablespoons chopped parsley, 1 teaspoon black pepper, and 1 teaspoon kosher salt. Taste and adjust seasoning. The dressing should be creamy, slightly sweet, savory, and have a mellow roasted-garlic flavor from the black garlic.
Combine potatoes and dressing
Place the warm smoked potatoes in a large mixing bowl. Pour about three-quarters of the black garlic dressing over the potatoes and gently fold to coat, keeping some dressing reserved to finish on plate and to moisten if needed. Allow to rest 10–15 minutes so flavors meld. The potatoes can be served warm, at room temperature, or chilled.
Crispy Onion & Garnishes
Prepare and fry crispy onions
Separate the thinly sliced onion into rings or thin strands. In a medium bowl, whisk together 1/2 cup all-purpose flour, 2 teaspoons cornstarch, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss the onion slices in the flour mixture to coat evenly, shaking off excess. Heat 1 cup neutral oil in a wide skillet or saucepan to 350°F / 175°C (if you don't have a thermometer, heat until a breadcrumb sizzles and browns quickly). Fry the coated onions in batches, stirring gently, until golden-brown and crisp, about 2–3 minutes per batch. Use a slotted spoon to transfer to a paper towel–lined tray to drain. Season lightly with a pinch of salt immediately.
Assemble and garnish
Transfer the dressed smoked potatoes to a serving platter or bowl. Spoon the remaining reserved dressing over the top in small dollops. Scatter the crispy fried onions over the salad for crunch. Finish with the optional microgreens or additional chopped parsley and an extra sprinkle of black pepper or smoked paprika if desired. Serve immediately to keep the onions crisp; if making ahead, keep the onions separate and add just before serving.