Smokey Paprika Potato Salad |
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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Potato salads are great for BBQs and picnics because they can be made ahead and left until you are ready to eat and they tend to be good travellers. Ingredients:
3lbs kipfler potatoes (or other waxy potatoes), scrubbed and thickly sliced |
1 leek, sliced |
3t olive oil |
3oz extra virgin olive oil |
1t yellow mustard seeds |
1t sweet smokey paprika |
2t sherry vinegar |
2t lemon juice |
zest 1 lemon |
1/2 bunch chives |
Directions:
1. Preheat your oven to 430F. Toss the potatoes in the olive oil and place in one single layer on a large baking tray. Season this well then roast, stirring occasionally until golden and crispy (about 50 minutes).
2. For the dressing, heat 3oz extra virgin oil in a small saucepan and add leek and mustard seeds. Cook over a low-medium heat for about 10 minutes or until the leek is very soft. Remove from the heat and stir in lemon juice, vinegar, paprika, and zest.
3. Place the hot potatoes on a serving platter and pour over the dressing. Toss to combine. When ready to serve sprinkle with some chopped chives. Serve warm or at room temperature.
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