Potato Salad

Filled with spices and herbs, this isn't your average potato salad.
This recipe is made using lovely baby Yukon gold potatoes. Their firmer texture is perfect to hold up in a salad. Tumeric, known for its anti-cancer properties, rich smoked paprika, also called pimenton and used in paella, and a pinch of spicy cayenne pepper add flavor to the dish.
The resulting salad is a spiced up take on traditional potato salad. So for this July 4th, add a little spice to your life by making this potato salad. It's sure to catch fire.
Summer Potato Salad
Serves 4-6 people
Cooking time: 35 minutes
vegetarian; gluten-free
Ingredients

• 1 1/2 pounds baby Yukon gold potatoes
• 1/4 cup mayonnaise
• 1 tablespoon whole grain mustard
• 1 tablespoon apple cider vinegar
• 1/4 teaspoon tumeric
• 1/2 teaspoon pimenton (smoked paprika)
• pinch of cayenne pepper (optional)
• 2 tablespoons fresh parsley, chopped
• 1/2 cup spring onions, chopped
• 1/2 cup celery, chopped
• salt and pepper

Directions

1. To cook the potatoes, bring a pot of water to a boil.
2. Add the potatoes and cook for about 10-15 minutes, until they can be barely pierced with knife.
3. Strain the potatoes and cover with a towel to allow them to steam for another 15-20 minutes.
4. Meanwhile, whisk together the mayonnaise, apple cider vinegar, mustard, tumeric, pimenton, cayenne pepper and parsley. Season to taste with salt and pepper.
5. Once the potatoes are cool enough to handle, halve or quarter them depending on their size.
6. Place the potatoes in a mixing bowl and cover them with the dressing to keep them moist.
7. Add the spring onion and celery. Toss and check seasoning (salt and pepper).
8. Refrigerate for at least an hour to allow the ingredients to blend together.
9. Serve cold or at room temperature. Enjoy!

Note: Potato salad may be made up to a day in advance and stored in the refrigerator. If it dries out a little, then add more mayonnaise before serving.

Potato Salad