Heart Healthy from WakeMed Heart Center

Light Summer Potato Salad

October 24, 2012 |

Recipe courtesy of Chef Chad McIntyre
as seen on episode “In Good Heart Farm“, season 2


  • 1 1/2 lbs potatoes, diced
  • 1 tsp salt
  • 1 tsp black pepper
  • ½ TBSP smoked paprika
  • 1 tsp garlic powder
  • 1 tsp coriander seeds
  • 1/2 cup sliced, pitted olives
  • 1/2 cup sliced green onion
  • 2 Tbsp Red wine vinegar
  • 2 Tbsp Olive oil

Boil the potatoes until tender and drain. Let the potatoes cool, then season with salt and pepper. Add smoked paprika, garlic powder, coriander, olives and green onion. Add about a tablespoon each of the oil and vinegar and mix, smashing some of the potatoes as you go. Add the remaining oil and vinegar and continue to mix to desired consistency. Potato salad can be served warm or cold.

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Category: Recipes

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