Skip to main content

Creating new recipes is one of my least favorite things in the entire world. It used to be part of my full-time job, and I hated doing it every week because I am just not that creative. So, now that I’m my own boss, I’m just going to share the awesome recipes that I find made by the creative and talented foodies out there. No need to reinvent the wheel, right?

This week’s recipe is a gorgeous potato salad from my childhood friend, Amanda Munden of Gouramanda. She creates these amazing recipes AND takes all of the gorgeous photos herself. I think she’s pretty great.

Pimentón Potato Salad

By: Amanda Munden of

Serves 6-8


  • 1½ pounds new potatoes
  • ¼ cup good dijon mustard
  • ¼ cup mayonnaise or mayo substitute (such as veganaise)
  • ⅓ cup pickle juice
  • ¾ cup small dill pickles (such as cornichons), chopped
  • 1 Tbs fresh dill, chopped
  • 1½ Tbs pimentón (Spanish smoked paprika)
  • salt and pepper to taste


  1. Cook new potatoes in a pot of boiling water for about 15 minutes, or until soft. Drain and let cool.
  2. In a large bowl (or the container you will use to store the potato salad) whisk together, dijon, mayonnaise (or mayo substitute) pickle juice, pimenton, salt and pepper.
  3. Mash in the cooled potatoes and mix, then fold in pickles, dill, and more pickle juice if necessary.
  4. Top with extra pimentón, dill, and pickles, and refrigerate. Serve cold!

Leave a Reply