Smoky Paprika Potato Salad
Serves 4-6 as a side dish
Equipment
- Large Bowl
Ingredients
- 1 ½ pounds baby Yukon gold potatoes boiled until tender, cut into bite size pieces*
- ½ red onion minced, and rinsed under cold water
- 2 celery stalks diced small
- 2 roasted red peppers diced into medium size pieces**
- ½ cup mayo
- 1 Tbsp whole grain mustard
- 1 Tbsp dijon mustard
- 1-2 lemons juiced and zested start with one and taste at the end to see if you want more lemon!
- 1 ½ tsp kosher salt
- 1 tsp smoked paprika
- ½ tsp black pepper
- ¼ cup chopped fresh parsley
- ¼ cup chopped fresh dill
Instructions
- Add all ingredients to a large bowl and mix until everything is evenly coated and mixed thoroughly. Season with more salt and pepper if necessary,
- Garnish with more fresh herbs before serving. This can be served right away, or chilled for a few hours before serving. If made ahead, before serving, stir the salad and taste to see if all the flavors are still balanced. Add more salt, paprika, lemon and or pepper if necessary. yay!
Notes
*Add potatoes to a large pot and fill with water to cover. Bring potatoes to a boil, and reduce to a light simmer. Heavily salt the water. Cook potatoes until just fork tender, about 20-25 minutes depending on the size of your potatoes. Drain potatoes and let cool to room temperature.
**I like to use homemade roasted red peppers for this salad. I just place the peppers on a sheet tray and broil them on all sides until blackened all over. Add them to a bowl and cover to let the steam. Let steam in the bowl covered for at least 20 minutes, then peel and remove skin and seeds.
Tried this recipe?Let us know how it was!
