Tangy Smoked Paprika Potato Salad with Fresh Herbs
A vibrant potato salad featuring smoked paprika and fresh herbs, dressed with a tangy mustard vinaigrette that brightens every bite. This american-inspired salads ready in about 25 minutes pairs pounds 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.
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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Tangy Smoked Paprika Potato Salad with Fresh Herbs take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Tangy Smoked Paprika Potato Salad with Fresh Herbs?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pounds small red potatoes from drying out.
Can I substitute ingredients in Tangy Smoked Paprika Potato Salad with Fresh Herbs?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Tangy Smoked Paprika Potato Salad with Fresh Herbs for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Tangy Smoked Paprika Potato Salad with Fresh Herbs?
American salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
