• 8servings
  • 60minutes
  • 248calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, C, E, P
MineralsNatrium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1-3/4 pounds red potatoes (about 7 medium)

  2. 2 tablespoons olive oil

  3. 1 teaspoon smoked Spanish paprika

  4. 1/2 teaspoon salt

  5. 1 jar (6 ounces) marinated quartered artichoke hearts

  6. 1 cup (8 ounces) sour cream

  7. 1/4 cup mayonnaise

  8. 1 celery rib, thinly sliced

  9. 2 tablespoons capers, drained

  10. 2 green onions, sliced

  11. 3 tablespoons minced fresh basil

Instructions Jump to Ingredients ↑

  1. Smoky Spanish Potato Salad Recipe photo by Taste of Home 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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