Print Options

Back to Smoky Spanish Potato Salad >

Include these items:

Taste of Home Logo

Smoky Spanish Potato Salad

 Smoky Spanish Potato Salad
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
8 ServingsPrep: 1 hour + cooling

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,

2 of 2

Smoky Spanish Potato Salad (continued)

Nutritional Facts: 17 g fat (5 g saturated fat), 23 mg cholesterol, 343 mg sodium, 19 g carbohydrate, 2 g fiber, 3 g protein.