Recipe

Smokey Paprika Potato Salad Recipe

Add Step-by-Step Photos	Stonesoup / All my dishes 1 year, 2 months ago 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. Prep:15m Cook:50m Servings:8	Stonesoup
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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

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).

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.

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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