This “paper pork” was influenced by a method for smoking beef brisket that calls for wrapping the meat in parchment paper after a specific point to preserve its moisture and luscious texture. When I wrapped the pork shoulder from the beginning before roasting it in the oven, it turned out so perfectly soft and juicy that I’ve been preparing it that way ever since.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 8 |
Ingredients
- 5 red potatoes
- ½ cup reduced-fat mayonnaise
- 2 tablespoons grated Parmesan cheese
- 1 ½ tablespoons Dijon mustard
- 4 teaspoons cider vinegar
- ½ teaspoon cayenne pepper
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon paprika
- ½ red onion, thinly sliced
- 2 green onions, chopped
Instructions
- Gather all ingredients.
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- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and cut into cubes.
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- Whisk mayonnaise, Parmesan cheese, Dijon mustard, vinegar, cayenne pepper, salt, black pepper, and paprika together in a large bowl.
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- Add potatoes, red onion, and green onions; gently toss to combine.
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Nutrition Facts
| Calories | 155 kcal |
| Carbohydrate | 24 g |
| Cholesterol | 6 mg |
| Dietary Fiber | 3 g |
| Protein | 3 g |
| Saturated Fat | 1 g |
| Sodium | 345 mg |
| Sugars | 2 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
We love this recipe! I don’t even measure anything that goes into it and it always turns out fabulous! I cut the potatoes to cook in salted water. Once tender I drain and put in bowl and toss with vinegar and I add pressed garlic. Then I add the Dijon. We like “tangy” so I prefer to always add the vinegar while the potatoes are hot to absorb the flavor. While it’s slightly cooling, I cut and add the onions and the cheese with seasonings. Mayo goes in last and we’ve eaten it warm and cold and it is always a big hit! Sometimes I add chopped celery if we are going to serve it cold, just for the added flavor and crunch. Make it your own and enjoy!!!
This is probably my favorite potato salad. I use the baby potatoes (2 bags), double the amount of dressing, and it’s perfect! I also cut down on the cayenne a bit because I do not have a high spice tolerance. Will always re-make this 🙂
My family and I really enjoyed this potato salad. It was quick and easy and I has everything on hand.
We love it !
The family loves this salad for its flavors and change of pace from cold potato salad. The warm potatoes ignite the Dijon and vinegar aromas. Sometimes we have to forego the Parmesan since we don’t always have it available. Personally, I’m not a big fan of mayo, and this dish, depending on the size of your potatoes, can have an excess of dressing. I just add more potatoes.
My oven died a day before christmas. I decided to go with ham and a sandwhich board with assorted cheeses. Traditional mashed potatoes did’t seem to fit so I made this. EVERYONE came back for seconds and commented on it. Welcome my new tradition. The only thing I ommited was the onion as I ran out of chopping time. It was darned delicious anyway. Thanks for sharing this recipe!!!
I’ve made this three times now. First change would be to cook your onions. The second time making this wasn’t the recipe’s mess up, daughter mis-measured the cayenne. Third time you’d get bites that were tarter than others. It does get better the longer it sits in the fridge. Still, I threw the recipe out. I’ll go back to my classic PA Dutch potato salad.
Great potato salad! Because we really like Parmesan, I doubled the amount in the dressing; and then sprinkled a tablespoon on top. Delicious!
This potato salad is amazing! Lots of flavor and a little kick from the cayenne. I used baby yellow potatoes, roasted and quartered, sauteed leeks instead of onion, added some dill and used half mayo, half Greek yogurt with a handful of scallion tops to finish it off. Even though I modified for my tastes and ingredients I had on hand, I think this would be excellent exactly as written.
Loved this recipe. I added a bit of honey because the vinegar was a bit too tangy for us.The honey mellowed it out great! I didn’t have low fat may, but regular worked fine. We also forgot the red onion, so I used the whites of the green onion instead and still topped with the greens once it was prepared. This is a super simple and easy recipe that is full of flavor . Definitely a great side dish for summer. It was enjoyed by both people who do and do not like more traditional potato salads. It’s good both warm and cold
I used whatever potatoes I had on hand-white ones. Cut them into bite sized pieces, covered with cold water, brought to rolling boil then cooked for 8 minutes. Doubled the dressing except used listed amount for cayenne. Used yellow mustard, it is what I had. Finely chopped about 5 stalks of celery, 1 small to medium onion & 1 yellow pepper & added to mixed up dressing. Skipped green onions as I did not have any on hand. Added drained, warm potatoes to all of the above. Colourful & tasty. Well worth making & will make again. Thanks for the recipe!
I loved this tangy salad! My slight adjustments were made because my husband doesn’t care for onion, so I omitted them. Even without the onion this potato salad was delish.
I’ve made it, not once or twice, but over and over again! We have a few vegan family members, so I omit the Parmesan and swap vegan mayo for the real stuff. No one would ever know it’s vegan! The flavor is definitely in the dressing with the spicy cayenne and tangy Dijon, but the best part is the warmth of the potatoes which brings it all to life and the crunch of the red onion! What a great combo! My absolute favorite part about this recipe…the fact that you can pull it together in no time and it’s designed to serve warm! Perfect for those moments when you didn’t have time to plan ahead! Thank you!
So good, made exactly as written, but the cold leftovers are great, too.
This was delicious, I omitted the onions and added a celery stalk and some green pepper, I left the sauce as is, it was awesome. Next time I make it I’ll add a couple hard boiled eggs.
This is probably the best potato salad I have ever made! VERY GOOD! I followed the recipe except I used Yukon Gold potatoes instead of red potatoes because I like them better. Everything else remained the same. It is delicious when served warm.
I added celery and omitted the onions and cayenne. Very good!
will make note of reviewers’ advice to double sauce and/or cut potatoes in half.
was okay, the only change i made was to cut the potatoes before boiling,with the first batch i did exactly what the directions said and ended up with potatoes that were not done
was okay, the only change i made was to cut the potatoes before boiling,with the first batch i did exactly what the directions said and ended up with potatoes that were not done
its perfect the way it is, we loved it.