Creamy New Potato Salad with Smoked Paprika

Difficulty: Easy Servings: 12 Source:

Ingredients

SALAD

2 lb. whole tiny new red or white potatoes unpeeled, halved or quartered if large

2/3 cup chopped red bell pepper

2/3 cup sliced green onions

1/2 cup chopped sweet onion

1/2 cup chopped celery

DRESSING

1 cup mayonnaise

2/3 cup sour cream

1 1/2 teaspoons smoked paprika

1 teaspoon dry mustard

1 teaspoon sugar

2 garlic cloves minced

1/2 teaspoon salt

1/4 teaspoon pepper

Directions

1. Place potatoes in medium saucepan with enough water to cover. Bring to a boil; reduce heat to medium-low. Simmer 15 to 20 minutes or until just tender; drain. Cool under cold running water. (Potatoes can be prepared to this point 1 day ahead. Cover and refrigerate.)

2. Meanwhile, whisk all dressing ingredients in medium bowl.

3. Cut potatoes into thin wedges. Add to dressing, along with all remaining salad ingredients; toss gently until combined. Cover and refrigerate 30 minutes to 2 hours.

Notes

Potato salad, a summer standard, gets a pleasant flavor twist with the addition of smoked paprika. Look for the mild or dulce version of this Spanish spice, which is also called pimentón.

Nutrition

PER SERVING: 225 calories, 17.5 g total fat (3.5 g saturated fat), 2 g protein, 16.5 g carbohydrate, 15 mg cholesterol, 220 mg sodium, 2.5 g fiber