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Smoked paprika potato salad


  • 2 kg chat potatoes
  • 6 eggs
  • 150ml olive oil
  • 60ml (1/4 cup) sherry vinegar (see note)
  • 2 tbs honey
  • 1 tsp Dijon mustard
  • 1 clove garlic, finely chopped
  • 2 tsp smoked Spanish paprika (see note)
  • 1 red onion, thinly sliced
  • 1 cup mint leaves
  • 50g baby rocket leaves


  1. Step 1 Preheat oven to 220C fan-forced. Place potatoes in a large saucepan and cover with cold salted water. Bring to the boil and cook for 12 minutes or until just tender. Add eggs in the last 6 minutes of cooking time. Drain and cool slightly.
  2. Step 2 Meanwhile, pour 125ml (1/2 cup) oil into a heavy-based roasting pan and place in oven for 5 minutes.
  3. Step 3 Cut potatoes into quarters. Remove roasting pan from oven, add potatoes and carefully toss in hot oil. Return to oven and roast for 20 minutes or until potatoes are golden.
  4. Step 4 Meanwhile, to make dressing, place vinegar, honey, mustard, garlic and remaining 25ml oil in a bowl and whisk to combine. Season with salt and freshly ground black pepper. Makes 1/2 cup.
  5. Step 5 In a large bowl, combine paprika and 1 tsp each salt flakes and freshly ground black pepper. Remove potatoes from oven and toss in paprika mixture.
  6. Step 6 Peel eggs, quarter and add to potato mixture along with onion, mint and rocket, then gently toss to coat. Drizzle with dressing to serve.

Recipe Ingredient

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