Lighter Smoky New Potato Salad
- 1 1/2 pounds small red new potatoes, scrubbed
- 1/4 cup light or reduced-calorie mayonnaise
- 1 tablespoon finely chopped shallot
- 2 teaspoons lime juice
- 1 teaspoon smoked sweet paprika
- 2 teaspoons olive oil
- 1 large clove garlic, minced
- Kosher salt and freshly ground black pepper
- 1 tablespoon chopped fresh cilantro
- Place the potatoes in a large saucepan and cover by 2 inches with cold salted water.
- Bring to a boil, lower the heat and simmer until just tender when pierced with the tip of a paring knife, 15 to 20 minutes.
- Meanwhile, whisk together the mayonnaise, shallot, lime juice and paprika in a medium bowl.
- Heat the oil in a small skillet over medium heat.
- Add the garlic and cook, stirring, until fragrant, 1 to 2 minutes.
- Set aside.
- Drain the potatoes and let them sit until cool enough to handle but still very warm, 3 to 4 minutes.
- Cut the potatoes into wedges and add to the mayonnaise mixture.
- Toss to combine, season with salt and pepper and drizzle with the olive oil and garlic mixture.
- Sprinkle with the cilantro and serve warm or room temperature.
red new potatoes, light, shallot, lime juice, paprika, olive oil, clove garlic, kosher salt, fresh cilantro
Taken from www.foodnetwork.com/recipes/food-network-kitchens/lighter-smoky-new-potato-salad-recipe.html (may not work)