Lightened up potato salad with a smoked paprika dressing is a must-have at your next BBQ. This fresh & flavorful dish is the perfect side to any meal.
Potato Salad with Smoked Paprika Dressing
Me personally, I’m all about the sides when it comes to big meals and with summer barbecues in full swing, everyone needs a simple potato salad to add to the table.
This smokey potato salad with corn & fresh herbs is so easy to make and packed with flavor. It’s a lightened up version of the classic potato salad, with some added spice for extra flavor.
While I do enjoy a classic potato salad, I love this version that uses a combination of mayo and olive oil. It’s a great way to still get a creamy dressing, without the mayo overpowering the taste.
I’ve made this recipe twice in the past two weeks, and it’s been a hit every time. We love it with grilled salmon and a fresh summer salad.
What you’ll need for this smokey potato salad
This recipe uses minimal ingredients and comes together in 30 minutes. Here’s what you’ll need:
- Baby potatoes
- Corn- you can use grilled corn on the cob or canned corn if preferred
- Red onion
- Chives & parsley
Smoked paprika dressing:
- mayo
- olive oil
- smoked paprika, paprika, salt & pepper
- mustard
- red wine vinegar
How to serve this dish
The beauty of this recipe is that it can be made ahead of time. You can serve it at room temperature the day you make it, and serve the leftovers cold. If preferred, you can also reheat the leftovers to serve throughout the week.
This recipe is so easy to make and goes well with just about any meal! I can’t wait for you guys to try it. You can tag me on Instagram if you do 🙂
What to serve with your potato salad:
Walnut Pistachio Salmon
Avocado Citrus Salad
Maple Sriracha Salmon Bites
Grilled Corn Potato Salad
Ingredients
- 24 oz bag baby potatoes (1.5 lbs)
- 2 ears of corn, grilled and sliced off the cob or 1 cup canned corn
- 1/3 cup diced red onion
- 1/3 cup parsley, chopped
- Two tbsp chives, chopped
Smoked Paprika Dressing
- 2 tbsp mayo
- 2 tbsp olive oil
- 1 tbsp dijon mustard
- 1 tbsp red wine vinegar
- 1 tsp smoked paprika
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
Directions
- Boil the baby potatoes for 15-20 minutes until fork tender.
- Once ready, slice them into quarters then add them to a bowl with the diced onion, chives, parsley and corn.
- In a small bowl, combine the dressing ingredients and mix well until smooth.
- Mix into the potato salad and toss together. Serve cold or at room temperature.
- Leftovers can be refrigerated for up to 4 days and reheated or served cold.
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