Spanish potato salad

A yummy Spanish potato salad with a different taste due to the paprika!

When I was a kid, my parents called me the ‘Carbohydrate kid’ – anything with carbs in it and I’d love it … especially hot chips (french fries), baked potatoes with cheese, coleslaw and sour cream, potato salad, mashed potatoes, bread … sometimes even chip sandwiches!  (just remembering my childhood here and drooling a little!).  My mum’s potato salad was nothing like the one in this recipe though – I thought I’d just give you all a recipe for something a little out of the ordinary.

The paprika is what really makes this Spanish potato salad.  It’s a creamy, slightly smoky taste that makes you want to go back for more … and more!

To make this dairy-free, see if you can find some dairy-free sour cream at your grocery store.  In the US, there is a tofu-based option that you wouldn’t even know there was a difference.  Or, if you’d like to make this Spanish potato salad Whole30 compliant, try just using a Whole30 approved mayonnaise, or make it yourself!

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Spanish potato salad

(Gluten-free, dairy-free, can be Whole30)

Cook Time 30 minutes

Servings 6

Ingredients

• 1 kg potatoes
• 1/2 red capsicum
• 1/2 yellow capsicum
• 2 bacon rashers
• 1 tbs paprika
• 250 g dairy-free sour cream

Instructions

1. Boil potatoes until tender, drain and cool slightly.
2. Fry bacon and capsicum together until bacon is cooked and capsicum is tender.
3. Add paprika and stir for 1 min.
4. Mix in sour cream, bring to boil, then remove from heat.
5. Add potatoes and mix gently.
6. Can be served either hot or cold.

Recipe Notes

To make this Whole30 compliant, use a Whole30 approved mayonnaise instead of sour cream.

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