Gluten-Free Potato Salad with Saffron Onions and Paprika Vinaigrette
Don’t let its modest looks fool you. This picnic perfect gluten free potato salad recipe catapults the summertime sidekick to superstardom with spectacular texture and seductive flavors.
Gluten-Free Potato Salad with Saffron Onions and Paprika Vinaigrette
This gluten-free potato salad is best served the day it is made, without chilling it, but you can cook the onions and slice and store the potatoes, covered in water and refrigerated, the night before. Try it once and it's sure to become one of your all-time favorite gluten-free potato salad recipes!
Servings 6 people
Calories 286 kcal
Ingredients
- 6 tablespoons good-quality extra-virgin olive oil
- 1 yellow onion thinly sliced
- 1⁄4 teaspoon saffron
- 2 pounds yellow potatoes such as Yukon Gold
- 1 tablespoon fresh lemon juice
- 1⁄2 clove garlic pounded or grated into a paste
- 1⁄2 teaspoon paprika
- 1⁄2 lemon
- Sea or kosher salt
- 3 tablespoons pine nuts toasted
- 1⁄4 cup loosely packed whole fresh parsley leaves
- Freshly ground black pepper
Instructions
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In a skillet, heat 2 tablespoons of the oil over high heat until shimmering. Add the onion and let sizzle, stirring occasionally, for 1 minute. Stir in the saffron, lower the heat to medium, and cook, stirring occasionally, for 5 minutes. Lower the heat to low and cook until the onions are completely soft but have not started to brown, 6 to 8 minutes more. Set aside.
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Bring a large pot of salted water to a boil. Peel and slice the potatoes into 1⁄3-inch-wide rounds, add the sliced potatoes to the pot, and cook until tender, about 6 minutes. With a slotted spoon, transfer the potatoes to a baking sheet to cool.
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In a small bowl, whisk together the lemon juice, garlic, and paprika, then whisk in the remaining 4 tablespoons oil.
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When the potatoes have cooled but are still warm, overlap them slightly on a platter. Nestle the saffron onions in and around the potato slices. Squeeze the juice from the lemon over the potatoes and sprinkle with salt. Drizzle the vinaigrette over the potatoes and onions and sprinkle with the pine nuts and parsley leaves. Season to taste with salt and pepper and serve.
Nutrition Facts
Gluten-Free Potato Salad with Saffron Onions and Paprika Vinaigrette
Amount Per Serving
Calories 286
Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 2g13%
Polyunsaturated Fat 3g
Monounsaturated Fat 11g
Sodium 12mg1%
Potassium 727mg21%
Carbohydrates 30g10%
Fiber 4g17%
Sugar 2g2%
Protein 4g8%
Vitamin A 300IU6%
Vitamin C 40mg48%
Calcium 30mg3%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Photo: Maren Caruso
