Roasted Garlic and Smoked Paprika Potato Salad |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This recipe was inspired by and created with the secret ingredients for the RSC #15 contest. Qualifying ingredients were roasted garlic, smoked paprika, spicy brown mustard, thyme and eggs. My family absolutely loved it and were actually horrified to find that I didn't submit this one. :) For roasting garlic please see my Easy Roasted Garlic. This is also great with some cooked and crumbled bacon added in. Ingredients:
3 1/2 cups russet potatoes |
1/2 cup celery (2 stalks) |
3 eggs, hard boiled |
2 tablespoons onions, minced |
2 roasted garlic cloves |
1/2 teaspoon sugar |
1 teaspoon thyme |
1/2 teaspoon smoked paprika |
1/4 teaspoon sea salt (table salt can be substituted) |
1 tablespoon spicy brown mustard (or to taste) |
1 tablespoon apple cider vinegar |
1 1/2 cups mayonnaise (or to taste) |
1/2-1 lb bacon, cooked and crumbled (optional) |
Directions:
1. Peel and dice potatoes into about 1-inch cubes. Put into large pot of cold water (enough to cover) and bring to a boil. Lower heat to a steady, slow boil and cook until potatoes are fork-tender. Drain.
2. Meanwhile, dice celery and hard boiled eggs into a small dice. Set aside.
3. Into a large bowl, stir together the minced onion, roasted garlic, sugar, thyme, smoked paprika, salt, spicy brown mustard, cider vinegar and mayo. Stir in reserved celery, eggs and bacon (if using).
4. Fold in cooked and drained potatoes.
5. Serve immediately or chill in refrigerator until serving time.
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