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Old 09-22-2017, 01:55 AM
 
Location: DMV Area/NYC/Honolulu
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So the thread title is pretty selfish explanatory, but when would you (my city-data food forum fam) put paprika on potato salad? Do you put it on the salad immediately before serving or while the potato salad is cooling in the refrigerator? I don't use paprika on my potato salad, but I'm making a batch for a party tomorrow and know that some folks there like a little paprika on their potato salad. Excited hear other people's techniques!
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Old 09-22-2017, 02:09 AM
 
Location: Cody, WY
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I put the paprika on right before it's served. I do the same with deviled eggs and egg salad.
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Old 09-22-2017, 02:33 AM
 
Location: DMV Area/NYC/Honolulu
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Thanks! I was leaning toward that but wanted to hear from others.
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Old 09-22-2017, 05:20 AM
 
Location: Massachusetts
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I sprinkle paprika over the top right after I finish making it. I am convinced, even if it is only in my imagination, that way the flavor sinks in. Honestly it probably doesn't make a difference.

Just wanted to add that I always use the Spanish smoked paprika on my potato salad. It adds another dimension of flavor.
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Old 09-22-2017, 08:03 AM
 
Location: Cody, WY
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Quote:
Originally Posted by magicshark View Post
I sprinkle paprika over the top right after I finish making it. I am convinced, even if it is only in my imagination, that way the flavor sinks in. Honestly it probably doesn't make a difference.

Just wanted to add that I always use the Spanish smoked paprika on my potato salad. It adds another dimension of flavor.
I use Spanish smoked paprika as well; I like the taste. The freshly sprinkled paprika just before serving adds more flavor and enhances the presentation. Presentation is important—even for those eating alone.
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Old 09-22-2017, 09:58 AM
 
Location: Bella Vista, Ark
77,808 posts, read 94,087,591 times
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Quote:
Originally Posted by magicshark View Post
I sprinkle paprika over the top right after I finish making it. I am convinced, even if it is only in my imagination, that way the flavor sinks in. Honestly it probably doesn't make a difference.

Just wanted to add that I always use the Spanish smoked paprika on my potato salad. It adds another dimension of flavor.
that is exactly how I do it. I only use it for looks, the little bit I use adds very little if any honest flavor.
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Old 09-22-2017, 10:49 AM
 
983 posts, read 988,949 times
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I hardly notice the taste difference myself

with or without the paprika

I always thought it was more an eye appeal addition, kinda like a visual garnish.

Then again I am not a chef ... just my thoughts on it

But usually I always see it sprinkled on well in advance of actual serving of the dish ( tater salad or devil eggs etc )
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Old 09-22-2017, 11:00 AM
 
Location: A Yankee in northeast TN
13,651 posts, read 17,277,316 times
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I don't notice a taste difference myself, but I can see a difference if the paprika has been on the eggs for a while. It looks more ...absorbed, wet?... to me, it's not just sitting lightly on top like it does when it's freshly dusted.
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Old 09-22-2017, 11:09 AM
 
Location: Tricity
47,463 posts, read 68,266,375 times
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I don't put any paprika the powder on my potato salad. I don't care for the color the salad will acquire.
I might chop the fresh paprika finely to add some crunchiness to my salad. But powder? - No!
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Old 09-22-2017, 11:44 AM
 
Location: Upstate NY 🇺🇸
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I, too, sprinkle paprika on top of potato salad immediately after making it--same with deviled eggs.

As a matter of fact, I sprinkle it on top of egg and olive when I make that for sandwiches because it's essentially my deviled eggs, chopped up lol.
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