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potato salad recipe
- Total Time: 155 minutes
- Yield: 6 servings 1x
- Diet: General
Description
A classic potato salad gets a vibrant update with a creamy, tangy, and savory roasted red pepper swirl. Perfect for backyard barbecues and potlucks, this recipe elevates traditional flavors with a smoky twist.
Ingredients
- 2.2 lbs Yukon Gold potatoes, peeled and cut into 3/4-inch cubes
- 1 tbsp coarse sea salt (for boiling)
- 1 cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
- 2 stalks celery, finely diced
- 1/2 medium red onion, finely minced
- 1/4 cup fresh dill, finely chopped
- 1 tsp fine sea salt
- 1/2 tsp freshly ground black pepper
- 7 oz jarred roasted red peppers
- 1 large garlic clove, roughly chopped
- 1 tbsp smoked paprika
- 2 tbsp extra virgin olive oil
- 1 tsp granulated sugar
- 2 tbsp water or vegetable broth (optional)
- 2 tbsp fresh parsley, finely chopped (for garnish)
- Extra smoked paprika (for garnish)
Instructions
- Boil and Cool Potatoes: Place cubed potatoes in a large pot and cover with cold water by 1 inch. Add coarse sea salt, bring to a boil, and simmer for 12-15 minutes until fork-tender but still holding shape. Drain, steam dry, and let cool completely (about 30 minutes).
- Prepare Creamy Dressing Base: While potatoes cool, whisk together the mayonnaise, Dijon mustard, and apple cider vinegar in a medium bowl until smooth.
- Add Fresh Ingredients to Base: Stir the diced celery, minced red onion, chopped fresh dill, fine sea salt, and black pepper into the creamy base until well combined.
- Make Smoky Red Pepper Swirl: Blend the drained roasted red peppers, garlic, smoked paprika, olive oil, and sugar in a food processor or blender until completely smooth. Add water or broth slowly to achieve a thick, pourable consistency if necessary.
- Combine and Swirl: Pour the creamy base dressing over the cooled potatoes and gently fold with a rubber spatula. Spoon about two-thirds of the red pepper swirl over the salad and gently fold to create ribbons and streaks, avoiding full integration.
- Chill and Finish: Refrigerate the salad for at least 2 hours. Before serving, transfer to a serving bowl, drizzle with the reserved red pepper swirl, dust with extra paprika, and scatter fresh parsley over the top.
Notes
For best results, allow the potato salad to chill for at least 2 hours to let the flavors meld. This dish can be made 1-2 days ahead and stored in an airtight container for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 416 kcal
- Sugar: 3 g
- Sodium: 490 mg
- Fat: 29 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 21 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 28 mg