Smoked Paprika Potato Salad
Servings
4Serving size
1 cup saladThis recipe is easily multiplied and keeps well for about 48 – 72 hours in the refrigerator.
Ingredients
| 4 quart Water |
| 1 pound Yukon gold potatoes (cut into 1/2 inch cubes) |
| 3 Tbsp. Reduced fat mayonnaise |
| 3 Tbsp. Reduced fat sour cream |
| 3 tsp.. Smoked paprika |
| 3/8 tsp. Salt |
| 1/8 tsp., ground Black pepper |
| 2 Medium stalk Celery, raw (small dice) |
| 1/2 medium Red bell peppers (small dice) |
Instructions
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.
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Special Diet Information
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Lactose
This recipe is NOT safe for those who are lactose intolerant.
Recipe Notes
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.