Red Potato Salad with Smoky Paprika Dressing

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Red Potato Salad with Smoky Paprika Dressing
Serving Size:6|Prep Time:10minutes|Cook Time:30 minutes
Red Potato Salad with Smoky Paprika Dressing

Ingredients

  • 1/2 teaspoon minced garlic
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon Dijon mustard
  • 2 tablespoons red wine vinegar
  • 6 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1 1/2 pounds medium red potatoes, unpeeled
  • 2 hard boiled eggs, quartered
  • 1/2 cup cherry tomatoes, about 8, halved
  • 1/4 cup chopped scallions

Directions

Print Recipe
  1. Place garlic, paprika, mustard, vinegar, olive oil, salt and pepper in a small bowl. Whisk to combine. Dressing will keep in a covered jar for up to 1 week in the refrigerator. Shake before using.
  2. In a large pot over medium-high heat, boil potatoes until just tender when pierced with a fork, about 30 minutes. Drain and cool slightly.
  3. Cut potatoes into quarters and place in a large bowl.
  4. Pour on ¼ cup of dressing while potatoes are still warm, and mix gently. Let sit for 10 minutes so potatoes can absorb the dressing.
  5. Add eggs and tomatoes and remaining ¼ cup dressing and stir to combine. Top with chopped scallions.
  6. Serve warm or at room temperature.

Chef's Narrative

Smoked paprika gives this potato salad an extra flavor dimension! This is a lighter alternative to potato salads made with mayonnaise and is great alongside grilled meats, atop greens, or on its own.

Recipe Substitutions

To make vegan, omit the eggs.
Nutrition Facts:
Total Calories Per Serving: 250, Total Fat (g): 16, Saturated (g): 2.5, Trans Fat (g): 0, Sodium (mg): 120, Potassium (mg): 686, Carbohydrate (g): 23, Dietary Fiber (g): 2, Protein (g): 5
Allergens:
Eggs

Directions

Print Recipe
  1. Place garlic, paprika, mustard, vinegar, olive oil, salt and pepper in a small bowl. Whisk to combine. Dressing will keep in a covered jar for up to 1 week in the refrigerator. Shake before using.
  2. In a large pot over medium-high heat, boil potatoes until just tender when pierced with a fork, about 30 minutes. Drain and cool slightly.
  3. Cut potatoes into quarters and place in a large bowl.
  4. Pour on ¼ cup of dressing while potatoes are still warm, and mix gently. Let sit for 10 minutes so potatoes can absorb the dressing.
  5. Add eggs and tomatoes and remaining ¼ cup dressing and stir to combine. Top with chopped scallions.
  6. Serve warm or at room temperature.

Chef's Narrative

Smoked paprika gives this potato salad an extra flavor dimension! This is a lighter alternative to potato salads made with mayonnaise and is great alongside grilled meats, atop greens, or on its own.

Recipe Substitutions

To make vegan, omit the eggs.
Nutrition Facts:
Total Calories Per Serving: 250, Total Fat (g): 16, Saturated (g): 2.5, Trans Fat (g): 0, Sodium (mg): 120, Potassium (mg): 686, Carbohydrate (g): 23, Dietary Fiber (g): 2, Protein (g): 5
Allergens:
Eggs

Ingredients

  • 1/2 teaspoon minced garlic
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon Dijon mustard
  • 2 tablespoons red wine vinegar
  • 6 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1 1/2 pounds medium red potatoes, unpeeled
  • 2 hard boiled eggs, quartered
  • 1/2 cup cherry tomatoes, about 8, halved
  • 1/4 cup chopped scallions
 

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