Smoked Paprika Potato Salad Recipes

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SMOKED PAPRIKA POTATO SALAD



Smoked Paprika Potato Salad image

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Time 3h30m

Yield 6 servings

Number Of Ingredients 10

4 large red potatoes , cubed (about 3 pounds)
Kosher salt
2 ribs celery, finely chopped
1/2 large sweet onion, finely chopped
3/4 cup mayonnaise
2 tablespoons yellow mustard
2 heaping tablespoons sweet pickle relish
1 tablespoon sugar
2 teaspoons smoked paprika
Freshly ground black pepper

Steps:

  • Add the potatoes to a large saucepan of cold water. Bring up to a boil, add a nice handful of salt and reduce to a simmer. Cook until tender, about 20 minutes. Drain and cool.
  • Add the potatoes, celery and onions to a large bowl. Whisk together the mayonnaise, mustard, relish, sugar, smoked paprika and some salt and pepper in a separate bowl. Fold the dressing into the potatoes. Cover with plastic wrap and place in the fridge for at least 3 hours so the flavors can marry.

GRILLED YUKON GOLD POTATO SALAD WITH RED PEPPER-SMOKED PAPRIKA MAYONNAISE



Grilled Yukon Gold Potato Salad with Red Pepper-Smoked Paprika Mayonnaise image

Provided by Bobby Flay

Categories     side-dish

Time 52m

Yield 4 servings

Number Of Ingredients 10

2 pounds small Yukon gold potatoes, scrubbed
Salt and freshly ground black pepper
1/2 cup prepared mayonnaise
2 tablespoons Dijon mustard
2 red bell peppers, grilled, peeled, seeded and diced
2 cloves garlic, chopped
1 tablespoon champagne or white wine vinegar
1 tablespoon Spanish smoked paprika
Canola oil
1/4 cup chopped flat-leaf parsley, plus more for garnish

Steps:

  • Heat the grill to high. Place the potatoes in a large saucepan and cover by 1-inch with cold water. Add 1 tablespoon of salt, bring to boil over high heat and cook until just cooked through, about 10 minutes. Drain, let cool slightly and halve.
  • While the potatoes are cooking, combine the mayonnaise, mustard, peppers, garlic, vinegar, paprika and salt and pepper in a blender or food processor and process until smooth.
  • Brush the cut sides of the potatoes with oil and season with salt and pepper. Grill cut side down until lightly golden brown, about 2 minutes.
  • Toss the potatoes with the red pepper mayonnaise while still warm, mashing slightly to break them up. Fold in the parsley and season with salt and pepper, if needed.

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