Best Smoked Paprika Potato Salad Recipes

Grilled Yukon Gold Potato Salad with Red Pepper-Smoked Paprika Mayonnaise image

Provided by Bobby Flay

Time 52m

Yield 4 servings

Number Of Ingredients 10

2 pounds small Yukon gold potatoes, scrubbed
Salt and freshly ground black pepper
1/2 cup prepared mayonnaise
2 tablespoons Dijon mustard
2 red bell peppers, grilled, peeled, seeded and diced
2 cloves garlic, chopped
1 tablespoon champagne or white wine vinegar
1 tablespoon Spanish smoked paprika
Canola oil
1/4 cup chopped flat-leaf parsley, plus more for garnish

Steps:

Heat the grill to high. Place the potatoes in a large saucepan and cover by 1-inch with cold water. Add 1 tablespoon of salt, bring to boil over high heat and cook until just cooked through, about 10 minutes. Drain, let cool slightly and halve.
While the potatoes are cooking, combine the mayonnaise, mustard, peppers, garlic, vinegar, paprika and salt and pepper in a blender or food processor and process until smooth.
Brush the cut sides of the potatoes with oil and season with salt and pepper. Grill cut side down until lightly golden brown, about 2 minutes.
Toss the potatoes with the red pepper mayonnaise while still warm, mashing slightly to break them up. Fold in the parsley and season with salt and pepper, if needed.

Smoked Paprika Potato Salad image

Provided by Patrick and Gina Neely : Food Network

Categories side-dish

Time 3h30m

Yield 6 servings

Number Of Ingredients 10

4 large red potatoes , cubed (about 3 pounds)
Kosher salt
2 ribs celery, finely chopped
1/2 large sweet onion, finely chopped
3/4 cup mayonnaise
2 tablespoons yellow mustard
2 heaping tablespoons sweet pickle relish
1 tablespoon sugar
2 teaspoons smoked paprika
Freshly ground black pepper

Steps:

Add the potatoes to a large saucepan of cold water. Bring up to a boil, add a nice handful of salt and reduce to a simmer. Cook until tender, about 20 minutes. Drain and cool.
Add the potatoes, celery and onions to a large bowl. Whisk together the mayonnaise, mustard, relish, sugar, smoked paprika and some salt and pepper in a separate bowl. Fold the dressing into the potatoes. Cover with plastic wrap and place in the fridge for at least 3 hours so the flavors can marry.