Smoky Spanish Potato Salad Recipe

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

Smoky Spanish Potato Salad RecipeCountry Woman Magazine
With its Spanish paprika, capers, and artichoke hearts, this potato salad will definitely liven up your next picnic.

[quicklook-recipe prep_time=”60 min” cook_time=”” serves=”8″ details=”” ]

[ingredients-list title=”Ingredients” serving_size=”8″]
[ingredients-left]

  • 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

[/ingredients-left]
[ingredients-right]

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

[/ingredients-right]
[/ingredients-list]

[step-list-wrapper title=”How to make it” time=”1 hour + cooling”]
[step-item number=”1″ image_url=”” title=”” ]Scrub potatoes; cut into 1-in. pieces. Place in a large bowl; drizzle with oil and sprinkle with paprika and salt. Toss to coat.[/step-item]
[step-item number=”2″ image_url=”” title=”” ]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.[/step-item]
[step-item number=”3″ image_url=”” title=”” ]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. [/step-item]
[/step-list-wrapper]

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Originally Published in Reader's Digest