Smoky Spanish Potato Salad Recipe

Smoky Spanish Potato Salad Recipe
Smoky Spanish Potato Salad Recipe photo by Taste of Home
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Smoky Spanish Potato Salad Recipe

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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
MAKES:
8 servings
TOTAL TIME:
Prep: 1 hour + cooling
MAKES:
8 servings
TOTAL TIME:
Prep: 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.
Originally published as Smoky Spanish Potato Salad in Country Woman April/May 2011, p34

Nutritional Facts

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

  • 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
  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. 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.
  2. 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.
Originally published as Smoky Spanish Potato Salad in Country Woman April/May 2011, p34

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