Light new potato salad with smoked paprika

Votes: 1

Time: 30 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 183, total fat 7 G., saturated fats 1 G., proteins 4 G., carbohydrates 24 G., fiber 3 G., cholesterol 5 mg, sodium 227 mg, sugar 2 G.

This salad is made with boiled new potatoes, cut into quarters. Choose small tubers and cook them without peeling, as the skins of new potatoes contain many beneficial micronutrients. Garnish the potatoes with chopped fresh cilantro and toss with a light dressing of low-calorie mayonnaise, lime juice, and shallots, which adds an even creamier texture. Smoked paprika adds a pleasant smoky flavor and a delicious orange hue. Drizzle the salad with garlicky olive oil for a richer, savory flavor and serve as a side dish with meat or as an appetizer on its own.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

0.7 kg small red new potatoes, washed well with a brush
1/4 cup light mayonnaise
1 large clove of garlic, minced
1 tbsp finely chopped shallots
2 tsp lime juice
1 tsp smoked sweet paprika
2 tsp olive oil
1 tbsp chopped fresh cilantro

Ingredient Substitution Suggestions

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Recipes with similar ingredients: potato, red potatoes, mayonnaise, garlic, shallots, lime juice, paprika, cilantro

Cooking the dish according to the recipe:

Place the potatoes in a large saucepan and cover with cold, salted water to a depth of 2 inches. Bring to a boil, reduce heat, and simmer until the potatoes are tender when pierced with a knife, 15-20 minutes.
Meanwhile, in a medium bowl, combine the mayonnaise, shallot, lime juice, and paprika. Heat the olive oil in a small skillet over medium heat. Add the garlic and cook, stirring, until fragrant, 1-2 minutes.

Drain the potatoes and let them cool slightly, but still very warm, for 3-4 minutes. Slice the potatoes and add to the mayonnaise mixture. Stir, season with salt and pepper to taste, and drizzle with the olive oil and garlic mixture. Sprinkle with cilantro and serve warm or at room temperature.

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