Smoky Spanish Potato Salad

Smoky Spanish Potato Salad - potato salad with egg and tomato, plus a smoky dressing of paprika and garlic, balanced with mustard and lemon juice.

Course Salad, Side Dish

Cuisine Modern Australian

Total Time 30

Servings

Calories 200kcal

1 kg red skinned potatoes 2 lbs - chopped into 2cm/¾" dice
4 hard boiled eggs peeled and roughly chopped - reserving a few slices for garnish
4 roma tomatoes deseeded and diced
⅓ cup chargrilled capsicum strips (red pepper) chopped
1 tablespoon finely chopped fresh chives
⅓ cup parsley leaves - firmly packed chopped

Bring a large saucepan of salted water to the boil, then add the chopped potatoes (1 kg/2 lbs) then bring back to the boil and cook for 5 minutes. Drain the potatoes and set aside.
To make the dressing, in a small bowl combine mayonnaise (¾ cup), wholegrain mustard (1 tsp), smoked paprika (1 tsp), garlic powder (¼ tsp), and onion powder (¼ tsp) and mix well. Add lemon juice (2-3 tbsp) 1 tablespoon at a time to taste, and then add salt and pepper to taste. Then set aside.
In a large bowl, combine cooked potatoes with the chopped boiled eggs (4 with a few slices reserved for garnish), chopped tomatoes (4), chargrilled capsicum (⅓ cup - chopped), finely chopped chives (1 tbsp), parsley leaves (⅓ cup - finely chopped). Gently mix to combine.
Add dressing to salad, mixing again gently to combine. Garnish with reserved slices of egg and serve.

I like to use fresh lemon juice, adding it a tablespoon at a time until you get the taste you want.
Use the best quality mayonnaise you can, this really dictates the flavour of the dressing.
For this salad I use roma tomatoes and I take out the seeds, because they add a lot of moisture to the finished salad.

*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*

Calories: 200kcal