Directions
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.
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.
Cut potatoes into quarters and place in a large bowl.
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.
Add eggs and tomatoes and remaining ¼ cup dressing and stir to combine. Top with chopped scallions.
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.
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Ingredients
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1/2teaspoonminced garlic
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1/2teaspoonsmoked paprika
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1/4teaspoonDijon mustard
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2tablespoonsred wine vinegar
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6 tablespoonsolive oil
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1/4teaspoonsalt
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1/4teaspoonfreshly ground pepper
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1 1/2poundsmedium red potatoes, unpeeled
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2hard boiled eggs, quartered
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1/2cupcherry tomatoes, about 8, halved
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1/4cupchopped scallions
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