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Smoked Paprika Potato Salad

A scoop of creamy Smoked Paprika Potato Salad mixed with eggs, red onion, and celery, topped with paprika and chives.
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A savory potato salad recipe featuring the deep, smoky flavor of smoked paprika in a creamy dressing.

Ingredients

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  • 2 lbs Yukon Gold potatoes, quartered
  • 1 cup mayonnaise
  • 1/4 cup apple cider vinegar
  • 2 tablespoons Dijon mustard
  • 1 tablespoon sweet smoked paprika
  • 1 teaspoon hot smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 celery stalks, finely chopped
  • 1/2 red onion, finely chopped
  • 2 hard-boiled eggs, chopped
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Place potatoes in a large pot, cover with cold salted water, and bring to a boil. Cook until potatoes are fork-tender, about 15-20 minutes. Drain well and let cool slightly.
  2. While potatoes cool, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, sweet smoked paprika, hot smoked paprika, salt, and pepper in a large bowl to make the dressing.
  3. In a separate bowl, gently toss the warm, slightly cooled potatoes with half of the dressing until coated.
  4. Add the chopped celery, red onion, and chopped hard-boiled eggs to the potato mixture.
  5. Pour in the remaining dressing and fold gently until everything is combined. Avoid overmixing to keep the potato pieces intact.
  6. Stir in the fresh parsley.
  7. Cover the salad and refrigerate for at least 2 hours before serving to allow the flavors to meld.

Notes

  • For a stronger smoky flavor, you can lightly toast the smoked paprika in a dry pan for 30 seconds before adding it to the dressing.
  • Use Yukon Gold or red potatoes as they hold their shape well after boiling.
  • If you prefer a tangier flavor, substitute half of the mayonnaise with plain Greek yogurt.

Nutrition

Find it online: https://spoonfulsnap.com/smoked-paprika-potato-salad-recipe/