Description
A flavorful twist on classic potato salad featuring smoked paprika and roasted garlic, with a no-mayo option.
Ingredients
Scale
- 2 lbs small potatoes (such as Yukon Gold or red potatoes)
- 1 head garlic
- 2 tbsp olive oil, divided
- 1 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup chopped fresh parsley
- 2 tbsp lemon juice
- Optional: 1/4 cup mayonnaise or Greek yogurt
Instructions
- Preheat oven to 400°F (200°C). Cut the top off the head of garlic, drizzle with 1 tbsp olive oil, and wrap in foil. Roast for 30-40 minutes, or until soft.
- While the garlic roasts, wash and cut the potatoes into bite-sized pieces. Place in a large pot, cover with cold water, and add a pinch of salt. Bring to a boil and cook for 15-20 minutes, or until fork-tender. Drain well.
- In a small bowl, mash the roasted garlic cloves with a fork.
- In a large bowl, combine the cooked potatoes, mashed roasted garlic, remaining 1 tbsp olive oil, smoked paprika, salt, and pepper. Toss gently to coat.
- Add the chopped parsley and lemon juice. Toss again.
- For a creamier salad, stir in mayonnaise or Greek yogurt if desired.
- Serve warm or chilled.
Notes
- You can roast the garlic ahead of time to save time.
- Adjust the amount of smoked paprika and lemon juice to your taste.
- For a spicier kick, add a pinch of cayenne pepper.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Roasting and Boiling
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 250
- Sugar: 2g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg