Smoky Spanish Potato Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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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 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 (8 ounces) sour cream |
1/4 cup mayonnaise |
1 celery rib, thinly sliced |
2 tablespoons capers, drained |
2 green onions, sliced |
3 tablespoons minced fresh basil |
Directions:
1. 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 15-in. x 10-in. x 1-in. baking pan. Bake at 425° for 35-40 minutes or until tender, stirring occasionally. Cool.
2. 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. Yield: 8 servings.
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