Eosinophilic Esophagitis Friendly Vegan Herbed Potato Salad with Smoked Paprika
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Learn more →Ingredients
6 servings
For the salad
- 2 lbs baby yukon gold potatoes, halved
- 1 tbsp kosher salt, for the cooking water
- 3 tbsp red wine vinegar, divided
For the dressing
- ¼ cup extra-virgin olive oil
- 1 tbsp dijon mustard
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
For the fresh finish
- ½ cup fresh parsley, finely chopped
- ¼ cup fresh chives, thinly sliced
- 2 tbsp fresh dill, roughly chopped
- 2 tbsp lemon juice (from about 1 lemon)
- 2 stalks celery, thinly sliced
- ¼ cup red onion, finely diced (optional)
Instructions
- 1
Place the halved potatoes in a large pot and cover with cold water by at least 1 inch. Add 1 tbsp kosher salt and bring to a boil over high heat, then reduce to a steady simmer and cook until the potatoes are tender when pierced with a fork with no resistance, about 12–15 minutes.
- 2
Drain the potatoes through a colander, then transfer them to a large mixing bowl while still hot. Drizzle with 2 tbsp of the red wine vinegar and toss gently to coat — the hot potatoes will absorb the vinegar as they cool. Spread them out slightly and let rest for 10 minutes.
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