This delicious potato salad is perfect for a summer gathering, with soft fingerling potatoes, snappy green beans, sweet cherry tomatoes, crisp radishes, and a paprika dressing.
On the Ingredients
- Paprika is a spice that is made from dried sweet peppers. It is sometimes mixed with spicier varieties of pepper, which contributes to the different flavors and colors of paprika types. For instance, “strong” paprika is spicy and light brown in color, while “rose” or “rozsa” paprika is aromatic, mild, and pale red. The most common type in the US is “noble sweet” paprika, which is the bright red variety.
- Potatoes are starchy root vegetables first cultivated in the Peru/Bolivia region at least 2,500 years ago. Today, they’re a staple all over the world. Potatoes contain vitamins, minerals, and antioxidants, though it’s important to note that much of those are in the skin, so peeling potatoes will reduce that amount of healthful components. Potatoes are incredibly versatile and can be used in a wide range of dishes from cuisines all over the globe.
Recipe Notes and Substitutions
You can use any small golden potato variety if you can’t find fingerling potatoes. You can also use large potatoes and cut them into bite-sized chunks.
Spanish Potato Salad (Vegan)
6
servings30
minutes20
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minutesThis delicious potato salad is perfect for a summer gathering, with soft fingerling potatoes, snappy green beans, sweet cherry tomatoes, crisp radishes, and a paprika dressing.
Ingredients
- Salad Ingredients
1 lb fingerling potatoes
10 oz green beans (ends trimmed)
1 quart cherry tomatoes (sliced in half)
1/2 red onion (thinly sliced)
1 small head of lettuce (chopped)
1/2 cup thinly sliced red radishes
1/4 cup chopped fresh dill
- Dressing Ingredients
4 cloves garlic (minced)
1 tbsp smoked paprika
1 tsp cumin
1 tsp Dijon mustard
1/2 tsp black pepper
4 tbsp extra virgin olive oil
1 tbsp white wine vinegar
1 tsp salt
Directions
- Place the fingerling potatoes in a large pot of water. Add a pinch of salt and bring to a boil. Cook the potatoes for 10-15 minutes until they're just soft enough to pierce with a fork.
- Without turning off the heat, use a slotted spoon to remove the potatoes from the boiling water. Add the green beans and cook 2-3 minutes. While the green beans cook, fill a medium mixing bowl halfway with cold water and ice. When the green beans are done, remove the from the pot and plunge them into the iced water to stop the residual heat from cooking them more.
- When the green beans are cooled completely, remove from the water and chop into inch-long pieces.
- Allow the potatoes to cool to room temperature (about 30 minutes).
- Mix all the salad ingredients together.
- Mix the dressing ingredients together until smooth. Pour into the salad and toss to coat all the ingredients with the dressing evenly. Serve and enjoy!
