Tangy Smoked Paprika Potato Salad with Fresh Herbs

By AislePrompt Editorial · Published 2026-05-19 · Updated 2026-05-19

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A vibrant potato salad featuring smoked paprika and fresh herbs, dressed with a tangy mustard vinaigrette that brightens every bite. This American-inspired salad recipe, ready in about 25 minutes, pairs small red potatoes, olive oil, smoked paprika into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 180 calories and feeds 6, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 6 American cuisine 180 cal/serving

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Ingredients

1.5 pounds small red potatoes
3 tbsp olive oil
1 tsp smoked paprika
2 tbsp Dijon mustard
2 tbsp apple cider vinegar
1 tbsp honey
1/4 cup fresh parsley, chopped
2 tbsp fresh chives, chopped
1 tsp salt
1/2 tsp black pepper

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Instructions

Step 1: Rinse and quarter 1.5 pounds of small red potatoes. Place in a large pot and cover with cold water by 1 inch. Add 1 tsp salt and bring to a boil over high heat. Cook for 12-15 minutes until potatoes are tender when pierced with a fork.
Step 2: Drain the potatoes and let them cool slightly. While warm, transfer to a large mixing bowl and drizzle with 3 tbsp olive oil and 1 tsp smoked paprika. Toss gently to coat evenly, allowing the paprika to infuse the potatoes.
Step 3: In a separate small bowl, whisk together 2 tbsp Dijon mustard, 2 tbsp apple cider vinegar, 1 tbsp honey, 1 tsp salt, and 1/2 tsp black pepper until smooth and tangy.
Step 4: Pour the mustard vinaigrette over the warm potatoes and toss gently to combine. Fold in 1/4 cup chopped fresh parsley and 2 tbsp chopped fresh chives.
Step 5: Chill the salad in the refrigerator for at least 30 minutes before serving to let flavors meld, then serve cold or at room temperature.