Surprise! A potato salad sans mayonnaise and eggs.
I hope I’m not crossing the line on some sort of unwritten American rule. In this potato salad, you roast the baby potatoes in a paprika-spiced glaze and then mix with celery and greek yogurt.
It is, in my humble opinion, lighter and more flavorful than it’s traditional counterpart. But if you don’t trust my opinion, you can ask my very American potato-loving husband, who had a hard time leaving enough for his own lunch portion the next day.
So with all the lovely baby potatoes you’re seeing at the markets these days, make this, and see if you ever want to back to the original.
Paprika-Spiced Roasted Potato Salad
Recipe type: Side Dish, Salad
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
- 3 tablespoons olive oil
- 1 teaspoon brown sugar
- 1½ teaspoons smoked paprika (I so highly recommend the Penzey's brand)
- 1 teaspoon Kosher salt
- freshly ground black pepper
- 2 lb baby potatoes, cut into quarters
- ¾ cup celery, chopped
- ¼ cup greek yogurt
- 2 tablespoons fresh dill, chopped
Instructions
- Preheat oven to 400.
- In a large bowl, mix together olive oil, brown sugar, smoked paprika, salt, and pepper. Stir in potatoes and mix to coat. Transfer potatoes to a baking sheet in a single layer and bake for 30 minutes, turning halfway. Set aside and cool to room temperature.
- Combine potatoes in a bowl with celery, yogurt, and dill.
Recipe adapted from Food and Wine Magazine.
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