Warm Paprika Potato Salad

Spice Profile: Hungarian paprika, smoked paprika, garlic, dried mushrooms, black garlic, garlic, onion, nutritional yeast

This recipe comes from Paula at Stock+Spice! Enjoy!
(serves 6-8 as a side dish)

1 ½ cups water
¼-½ teaspoon salt, or to taste
black pepper, to taste
1 packet Stock + Spice seasoning mix (4 teaspoons)
2 lbs potatoes, large chunks (peeled if desired)
1 Tablespoon Olive Oil
2 Tablespoons Mayonnaise (vegan or otherwise)
1 Tablespoon Dijon Mustard
optional add-ins (see below)

1. In a large, deep skillet, combine water with spice packet, salt, and black pepper. Whisk to combine.
2. Add potatoes and bring mixture to a boil. Reduce heat and simmer for 12-15 minutes, stirring occasionally until potatoes can be easily broken apart with a fork. DO NOT DRAIN! Note: the idea is that about half to two-thirds of the liquid will be absorbed into the potatoes and/or evaporates (as the potatoes cook, adjust the heat to make the liquid simmer faster or slower, as needed).  When potatoes are done, remove from heat and let them cool for a minute or two in the liquid.
3. Add olive oil, mayonnaise and Dijon mustard. Stir to combine, allowing potatoes to mash slightly. Mix in any add-ins (see below) and serve as is, or over spinach or greens. Wonderful topped with a poached egg as a meal, or as a side.

Possible add-ins:
• Chopped chives
• Sliced scallions
• Sliced or diced red onion
• Roasted or steamed asparagus (cut into pieces)
• Green beans
• Fresh peas
• Crispy bacon pieces