Roasted Garlic And Smoked Paprika Potato Salad Food

SMOKED PAPRIKA POTATO SALAD

Smoked Paprika Potato Salad image

Provided by Patrick and Gina Neely : Food Network

Time 3h30m

Yield 6 servings

Number Of Ingredients 10

Ingredients

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.

ROASTED GARLIC AND SMOKED PAPRIKA POTATO SALAD

Roasted Garlic and Smoked Paprika Potato Salad image

This recipe was inspired by and created with the secret ingredients for the RSC #15 contest. Qualifying ingredients were roasted garlic, smoked paprika, spicy brown mustard, thyme and eggs. My family absolutely loved it and were actually horrified to find that I didn't submit this one. :) For roasting garlic please see my Recipe #412117. This is also great with some cooked and crumbled bacon added in.

Provided by Tinkerbell

Categories < 30 Mins

Time 30m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

3 1/2 cups russet potatoes
1/2 cup celery (2 stalks)
3 eggs, hard boiled
2 tablespoons onions, minced
2 roasted garlic cloves
1/2 teaspoon sugar
1 teaspoon thyme
1/2 teaspoon smoked paprika
1/4 teaspoon sea salt (table salt can be substituted)
1 tablespoon spicy brown mustard (or to taste)
1 tablespoon apple cider vinegar
1 1/2 cups mayonnaise (or to taste)
1/2-1 lb bacon, cooked and crumbled (optional)

Steps:

Peel and dice potatoes into about 1-inch cubes. Put into large pot of cold water (enough to cover) and bring to a boil. Lower heat to a steady, slow boil and cook until potatoes are fork-tender. Drain.
Meanwhile, dice celery and hard boiled eggs into a small dice. Set aside.
Into a large bowl, stir together the minced onion, roasted garlic, sugar, thyme, smoked paprika, salt, spicy brown mustard, cider vinegar and mayo. Stir in reserved celery, eggs and bacon (if using).
Fold in cooked and drained potatoes.
Serve immediately or chill in refrigerator until serving time.

Nutrition Facts : Calories 340.6, Fat 22.2, SaturatedFat 3.7, Cholesterol 108.3, Sodium 591, Carbohydrate 31, Fiber 2.3, Sugar 5.2, Protein 5.7

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