Smoky Spanish Potato Salad Recipe

Smoky Spanish Potato Salad Recipe photo by Taste of Home

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I created this recipe for red potatoes, but fingerlings and Yukon Golds work fine, too. With artichoke hearts added, it will definitely liven up your next picnic.—Helen Conwell, Portland, Oregon

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Smoky Spanish Potato Salad Recipe

Prep: 1 hour + cooling

Yield: 8 Servings

25 35 60

Ingredients

1-3/4 pounds red potatoes (about 7 medium)
2 tablespoons olive oil
1 teaspoon smoked Spanish paprika
1/2 teaspoon salt
1 jar (6 ounces) marinated quartered artichoke hearts
1 cup (8 ounces) sour cream
1/4 cup mayonnaise
1 celery rib, thinly sliced
2 tablespoons capers, drained
2 green onions, sliced
3 tablespoons minced fresh basil

Directions

Scrub potatoes; cut into 1-in. pieces. Place in a large bowl; drizzle with oil and sprinkle with paprika and salt. Toss to coat. 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.
Drain artichokes, reserving 2 tablespoons 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. Yield: 8 servings.

Nutritional Facts 3/4 cup equals 248 calories, 17 g fat (5 g saturated fat), 23 mg cholesterol, 343 mg sodium, 19 g carbohydrate, 2 g fiber, 3 g protein.

Originally published as Smoky Spanish Potato Salad in Country Woman April/May 2011, p34