whole red potatoes
green onions, thinly sliced
canola oil
lemon juice
salt
pepper
minced garlic
grainy mustard
smoked paprika
Boil whole potatoes until tender, drain and cool slightly until cool enough to handle.
Slice into chunks, place in a bowl.
Whisk together the remaining ingredients to form the dressing. Pour over the potatoes and toss to coat.
Serve warm, or reheat gently in the oven before serving.
This is a super easy potato salad to do, a nice addition to hot foods, and not as heavy as a traditional mayonnaise-clad potato salad. The grainy mustard, onion, and smokey paprika add some real kick to it! I think the flavor and texture are best with red potatoes with the skin left on.
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