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

  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.
  • 1/2teaspoonminced garlic
  • 1/2teaspoonsmoked paprika
  • 1/4teaspoonDijon mustard
  • 2tablespoonsred wine vinegar
  • 6 tablespoonsolive oil
  • 1/4teaspoonsalt
  • 1/4teaspoonfreshly ground pepper
  • 1 1/2poundsmedium red potatoes, unpeeled
  • 2hard boiled eggs, quartered
  • 1/2cupcherry tomatoes, about 8, halved
  • 1/4cupchopped scallions