Smoky Spanish Potato Salad Recipe

Country Woman MagazineWith its Spanish paprika, capers, and artichoke hearts, this potato salad will definitely liven up your next picnic.

IngredientsNumber of servings: 8

• 1-3/4 lbs. red potatoes (about 7 medium)
• 2 Tbsp. olive oil
• 1 tsp. smoked Spanish paprika
• 1/2 tsp. salt
• 1 jar (6 oz.) marinated quartered artichoke hearts
• 1 cup (8 oz.) sour cream

• 1/4 cup mayonnaise
• 1 celery rib, thinly sliced
• 2 Tbsp. capers, drained
• 2 green onions, sliced
• 3 Tbsp. minced fresh basil

How to make it  1 hour + cooling



• 1

  Scrub potatoes; cut into 1-in. pieces. Place in a large bowl; drizzle with oil and sprinkle with paprika and salt. Toss to coat.


• 2

  Transfer to a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 425° for 35-40 minutes or until tender, stirring occasionally. Cool.


• 3

  Drain artichokes, reserving 2 Tbsp. marinade; place artichokes and potatoes in a large bowl. In another bowl, combine the sour cream, mayonnaise, celery, capers, onions, basil and reserved marinade. Pour over potato mixture and toss to coat. Chill until serving.