SMOKY SPANISH POTATO SALAD

Smoky Spanish Potato Salad image

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

Provided by Taste of Home

Categories Lunch

Time 1h

Yield 8 servings.

Number Of Ingredients 11

Previous Next

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 sour cream
1/4 cup mayonnaise
1 celery rib, thinly sliced
2 tablespoons capers, drained
2 green onions, sliced
3 tablespoons minced fresh basil

Steps:

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 15x10x1-in. baking pan. Bake at 425° until tender, 35-40 minutes, 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.

Nutrition Facts : Calories 248 calories, Fat 17g fat (5g saturated fat), Cholesterol 23mg cholesterol, Sodium 343mg sodium, Carbohydrate 19g carbohydrate (2g sugars, Fiber 2g fiber), Protein 3g protein.