Paprika Salad Dressing

This dressing packs a lot of personality into a blender jar. Mayo forms the creamy base, but it’s the supporting cast that makes it interesting: three cloves of garlic, chili sauce, ketchup, Worcestershire, onion juice, mustard, hot sauce, lemon juice, and paprika all blended into a rosy, thick dressing with layers of sweet, tangy, and savory flavor.

Paprika gives it warmth and that signature salmon-pink color, while the combination of chili sauce and ketchup adds a tomato-sweet backbone that reminds you of a Russian or Thousand Island dressing with more punch.

The technique is fast: blend everything except oil first, then drizzle the oil in slowly while the machine runs. That slow addition builds a stable emulsion that stays creamy and thick.

Pro Tips

• Blend the base for just 5 seconds before adding oil. Over-blending breaks down the garlic too much and can make the dressing taste acrid.
• Drizzle the oil in a slow, steady stream. Rushing it creates a thin, broken dressing instead of a thick, creamy one.
• Onion juice provides a subtle onion presence without raw onion texture. Grate a chunk of onion over a strainer and press out the juice.
• This makes 2 cups and keeps in the fridge for about a week. The flavors develop and meld overnight.

Variations

• Smoky version: Use smoked paprika instead of regular for a deeper, campfire-like warmth.
• Russian dressing style: Add a tablespoon of sweet pickle relish for a chunky, deli-style dressing.
• Lighter take: Replace half the mayo with Greek yogurt for a tangier, lower-fat version.