Filled with spices and herbs, this isn't your average potato salad.
This recipe is made using lovely baby Yukon gold potatoes. Their firmer texture is perfect to hold up in a salad. Tumeric, known for its anti-cancer properties, rich smoked paprika, also called pimenton and used in paella, and a pinch of spicy cayenne pepper add flavor to the dish.
The resulting salad is a spiced up take on traditional potato salad. So for this July 4th, add a little spice to your life by experimenting with this American classic. It's sure to catch fire.
Summer Potato Salad
Serves 4-6 people
Cooking time: 35 minutes
- 1 1/2 pounds baby Yukon gold potatoes
- 1/4 cup mayonnaise
- 1 tablespoon whole grain mustard
- 1 tablespoon apple cider vinegar
- 1/4 teaspoon tumeric
- 1/2 teaspoon pimenton (smoked paprika)
- pinch of cayenne pepper (optional)
- 2 tablespoons fresh parsley, chopped
- 1/2 cup spring onions, chopped
- 1/2 cup celery, chopped
- salt and pepper
- To cook the potatoes, bring a pot of water to a boil.
- Add the potatoes and cook for about 10-15 minutes, until they can be barely pierced with knife.
- Strain the potatoes and cover with a towel to allow them to steam for another 15-20 minutes.
- Meanwhile, whisk together the mayonnaise, apple cider vinegar, mustard, tumeric, pimenton, cayenne pepper and parsley. Season to taste with salt and pepper.
- Once the potatoes are cool enough to handle, halve or quarter them depending on their size.
- Place the potatoes in a mixing bowl and cover them with the dressing to keep them moist.
- Add the spring onion and celery. Toss and check seasoning (salt and pepper).
- Refrigerate for at least an hour to allow the ingredients to blend together.
- Serve cold or at room temperature. Enjoy!
Note: Potato salad may be made up to a day in advance and stored in the refrigerator. If it dries out a little, then add more mayonnaise before serving.
Buy your ingredients at Montrose's Sunday Farmers Market, held Sundays from 9 a.m. to 2 p.m. at the 2200 Block of Honolulu Avenue.