Patatas Mozárabes with Creamy Paprika-Garlic Dressing
Patatas Mozárabes features tender potatoes tossedin a flavorful garlic-paprika dressing, perfect for a tasty side dish ortapas-style meal.
Ingredients
- 2 1/4 lbs 1 kilogram Yukon Gold potatoes
- 1/2 cup 120 grams low-fat mayonnaise
- 1 clove garlic minced
- 1 tsp Dijon mustard 5 grams
- 1 tsp honey 7 grams
- 1 1/2 teaspoons of freshly squeezed lemon juice approximately 8 ml
- 1 tablespoon of high-quality extra virgin olive oil about 15 ml
- 1 tsp sweet smoked Spanish paprika 2.5 grams
- 1 tsp dried oregano 1 gram
- 1/2 tsp ground cumin 1.5 grams
- 1/2 tsp onion powder 1.2 grams
- Pinch of sea salt
- Dash of black pepper
- Extras: Fresh parsley finely chopped, and a dash of hot smoked Spanish paprika
Instructions
- Prepare Potatoes: Remove the skins from the potatoes and chop them into uniform pieces for even cooking. Place them in a large pot of salted water, bring to a boil, and cook for 10–12 minutes, or until tender but not falling apart. Drain and let cool slightly.
- Make the Dressing: In a bowl, mix mayonnaise, minced garlic, Dijon mustard, honey, lemon juice, and olive oil. Add sweet smoked paprika, dried oregano, ground cumin, and onion powder. Season with a pinch of sea salt and a dash of black pepper. Whisk until smooth and creamy.
- Combine Potatoes and Dressing: Transfer the cooled potato chunks to a spacious serving dish. Pour the dressing over the potatoes and gently toss until well coated, ensuring each piece is covered in the flavorful mixture.
- Garnish and Serve: Sprinkle fresh parsley and a dash of hot smoked Spanish paprika over the top for a touch of heat and color.
Nutrition
Calories: 250kcal
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