Smoked Paprika Potato Salad with Watercress

Prep: 10 Mins
Cook: 30 Mins
Serves: 4-6

Chef Daniela Gerson

Ingredients

Steps

Ingredients

Prep time: 10 Mins
Cook time: 30 Mins
Total time: 40 Mins
Serves: 4-6

2 lbs small potatoes, scrubbed and halved
Kosher salt
4 Tablespoons olive oil, plus more for drizzling
1 red onion, thinly sliced (1-1.5 cups)
3 Tablespoons red wine vinegar
2 Tablespoons whole grain mustard
2 teaspoons Spice Tribe Pimentón de la Vera (smoked paprika)
Black pepper
2 cups watercress
3 Tablespoons chives, finely chopped

Pimentón De La Vera – Smoked Spanish Paprika

$10

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Steps

Step 1 -

Place potatoes in a large pot and cover with cold water; season with salt. Bring to a boil; reduce heat and simmer until tender, 15-20 minutes. Drainand return to pot to dry out.

Step 2 -

Meanwhile, combine the vinegar, mustard and smoked paprika in a bowl and whisk to combine. Whisking constantly, slowly drizzle in 3 tablespoons of olive oil. Season with salt and pepper. Drizzle 3 tablespoons of the vinaigrette over the potatoes while they are still warm; toss to coat.

Step 3 -

Heat the remaining tablespoon of olive oil in a skillet over medium-high. Add onion; season with salt. Cook, stirring occasionally until soft, about 5 minutes.

Step 4 -

To assemble, combine watercress, potatoes and onions; season with salt. Drizzle with remaining vinaigrette to taste, and sprinkle with chives.