Spicy Potato Salad

Serves 4-6 people
Cooking time: 35 minutes 
vegetarian; gluten-free

  • 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
  • 2 tablespoons fresh parsley, chopped
  • 1/2 cup spring onions, chopped
  • 1/2 cup celery, chopped
  • salt and pepper
  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 at all, add more mayonnaise before serving.

Source For Ingredients
  • baby Yukon gold potatoes, organic mayonnaise, whole grain mustard, organic celery, spring onions and organic parsley from Trader Joe's
  • organic tumeric, pimenton, cayenne pepper from Whole Foods
  • organic apple cider vinegar from the Hollywood Farmers Market