This recipe is safe for Coumadin (warfarin) users.
This recipe is NOT safe for those who are lactose intolerant.
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. Make sure the mayonnaise and sour cream are gluten-free.
"What I say is that, if a man really likes potatoes, he must be a pretty decent sort of fellow." -Winnie the Pooh, Famous bear
I prefer to use waxy red potatoes or Yukon Golds in my potato salads. They just hold together better in a salad than russets or Idaho potatoes. I am also a skin-on guy when it comes to my potato salad, and that is not for everyone.
This smoky potato salad is amazing and a perfect addition to your summer picnic repertoire. The sweetness of the potatoes and red peppers is perfectly balanced by the rich umami flavor from the paprika. I like to use a lot of coarse ground black pepper in this recipe, as it really ups the aromatic flavor of the dish.
Servings: 4 | Serving size: 1 cup salad
Cooking time: 30 minutes (does not include chilling time)
This recipe is easily multiplied and keeps well for about 48 - 72 hours in the refrigerator.
|1 lb.||Yukon Gold or red potatoes (cut into 1/2 inch cubes)|
|3 Tbsp.||reduced-fat mayonnaise|
|3 Tbsp.||reduced-fat sour cream|
|3 tsp.||smoked paprika|
|1/8 tsp.||fresh ground black pepper|
|2 medium||ribs celery (small dice)|
|1/2 medium||red bell pepper (small dice)|
Place the water in a large stock pot fitted with a steamer basket.
Bring the water to a boil over medium-high heat.
Add the potatoes and cook for about 20 minutes until slightly soft.
Remove and let cool for about ten minutes, then chill thoroughly in the refrigerator.
Place the mayonnaise, sour cream, paprika, salt, and pepper in a mixing bowl.
Whisk until smooth.
Add the potatoes to the bowl and fold together gently. Chill well before serving.
Serving size: about 1 cup
|Calories 145||Calories from Fat 50|
|% Daily Value|
|Total Fat 5.5g||9%|
|Saturated Fat 1.5g||8%|
|Monounsaturated Fat 1g|
|Trans Fat 0g|
|Total Carbohydrates 22g||7%|
|Dietary Fiber 3g||12%|
|Vitamin A 30%||Vitamin C 60%|
|Calcium 4%||Iron 8%|
|Vitamin K 14mcg||Potassium 666mg|