Description
A creamy, tangy potato salad featuring boiled red potatoes, quartered eggs, and a homemade paprika dressing. The smoky depth of paprika balances the oil-based mayo, creating a satisfying vegetarian side dish ideal for picnics and light meals. Adjust seasoning to preference.
Ingredients
6 medium red potatoes, peeled and cubed
4 large eggs, quartered
1/2 cup mayo
2 tsp paprika
1/2 tsp salt
1 tsp lemon juice
Instructions
Bring a large pot to a boil with 1/2 inch of salted water
Add cubed red potatoes to the boiling water
Cover and cook for 12-15 minutes until tender
Transfer the cooked potatoes to a bowl and let them cool completely
Place the eggs in a saucepan and bring to a boil
Remove the saucepan from heat and let the eggs sit for 10 minutes
Cool the eggs in ice water, peel, and quarter them
Whisk the mayo in a large mixing bowl
Add paprika, salt, and lemon juice to the mayo
Gradually stir in the cooled potatoes
Blend until a creamy consistency is achieved
Fold in the quartered eggs
Chill the mixture for 30 minutes before serving
Notes
Use waxy potatoes like Yukon Gold for optimal texture as instructed in the article
Substitute apple cider vinegar for lemon juice if preferred
The dressing clings better to chilled potatoes, so ensure they cool completely
Adjust salt to taste
Store in an airtight container in the refrigerator for up to 3 days
Nutrition
- Serving Size: 1 cup
- Calories: 260
- Sugar: 0.5g
- Sodium: 40mg
- Fat: 14g
- Saturated Fat: 2.5g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 160mg