Can you believe it’s July already?! With the holiday weekend right around the corner, I’ve been dreaming up some healthy twists on classic summer dishes that evoke all things America. This “Paprika Potato Salad” is a lightened up version that features Spanish-smoked paprika (aka pimentón) as the star ingredient. It’s the perfect complement to almost any grilled meat, bbq, sandwich, salad, ok- just about anything! However, being more of a potato salad purist, I tend to prefer it all by itself, right out of the container, and I’m not the only one…
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Last week, in preparing for a weekend beach getaway to celebrate Marshall’s birthday, I stowed this potato salad away in an ice chest brimming with various beach and picnic sundries. Let’s just say, my intentions were to have a full spread on our picnic blanket, but instant gratification (um….potato salad) got the best of us before we made our way to the beach. You know how that can be.
Happy 4th and Buen Provecho!
- 1½ pounds new potatoes
- ¼ cup good dijon mustard
- ¼ cup mayonnaise or mayo substitute (such as vegenaise)
- ⅓ cup pickle juice
- ¾ cup small dill pickles (such as cornichons), chopped
- 1 Tbs fresh dill, chopped
- 1½ Tbs pimentón (Spanish smoked paprika)
- salt and pepper to taste
- Cook new potatoes in a pot of boiling water for about 15 minutes, or until soft. Drain and let cool.
- In a large bowl (or the container you will use to store the potato salad) whisk together, dijon, mayonnaise (or mayo substitute) pickle juice, pimenton, salt and pepper.
- Mash in the cooled potatoes and mix, then fold in pickles, dill, and more pickle juice if necessary.
- Top with extra pimentón, dill, and pickles, and refrigerate. Serve cold!
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[…] week’s recipe is a gorgeous potato salad from my childhood friend, Amanda Munden of Gouramanda. She creates these amazing recipes AND takes all of the gorgeous photos herself. I think […]