Spanish Potato Salad Recipe

Picture this: you’re about to embark on a flavor journey through the vibrant streets of Spain, right from the comfort of your kitchen. This Spanish potato salad isn’t just a dish; it’s a tapas revolution ready to spice up your day with its blend of savory smoked paprika and zesty olives. Buckle up, culinary adventurers, because you’re about to discover a taste sensation that’s as easy to make as it is to devour.

Crafting dishes that balance bold flavors with nutritional boosts is what I love to do, and my Spanish Potato Salad does just that. It starts with waxy potatoes, cooked until tender, then hand-mashed to just the right consistency—smooth, but with enough texture to remind you these spuds were once whole.

That’s how I roll with my salads: mashing, mixing, and tossing with fork or hands until the right blend of moisture, density, and flavor hits my taste buds. I want my mayo-free potato salad to be protein-rich, flavorful, and vibrant (the colors of the ingredients pop).

Spanish Potato Salad Recipe Ingredients

• Waxy Potatoes: Rich in carbohydrates; provide a creamy texture and a good fiber source.
• Extra Virgin Olive Oil: Heart-healthy fats; adds smoothness and rich flavor.
• White Wine Vinegar: Adds tanginess and balances flavors with slight acidity.
• Red Onion: Offers a mild pungency; source of antioxidants and vitamin C.
• Green Olives: Add a briny, savory element; packed with healthy fats.
• Smoked Paprika: Earthy, smoky flavor; enhances depth and aroma.

Spanish Potato Salad Recipe Ingredient Quantities

• 1.5 pounds (about 700g) of waxy potatoes, such as Yukon Gold
• 3 large eggs
• 1/2 cup (about 120ml) of extra virgin olive oil
• 1/4 cup (about 60ml) of white wine vinegar
• 1 small red onion, finely chopped
• 1/3 cup (about 50g) of pitted green olives, sliced
• 1 roasted red pepper, sliced
• 2 tablespoons chopped fresh parsley
• 1 teaspoon smoked paprika
• Salt and freshly ground black pepper to taste

How to Make this Spanish Potato Salad Recipe

1. Start by boiling the potatoes. Put them in a big pot, submerge them in water, and add a little pinch of salt. Bring the water to a rolling boil, then cover the pot and let it simmer for another 15 minutes or so until the potatoes are tender. Drain the potatoes and let them sit for a bit. They should be cooled enough to handle before the next step.

2. As the potatoes are boiling, prepare the eggs. Put the eggs into a small saucepan, and cover them with water. Bring the water to a rolling boil. Remove the pan from heat, cover it, and let the eggs cook in the residual heat for 10 minutes. Drain the eggs and cool them in ice water before peeling.

3. After they have cooled, take the potatoes and remove their skins. Chop the spuds into pieces that are the size of your typical bite. Move the taters to a bowl. A big one. This is a mixing bowl. Off we go.

4. Chop the hard-boiled eggs; add them to the bowl with the potatoes.

5. Combine the olive oil, white wine vinegar, smoked paprika, salt, and freshly ground black pepper in a small bowl to create the dressing. Whisk together until well mixed.

6. Incorporate the minced red onion, the sliced green olives, the roasted red pepper, and the chopped parsley into the potato and egg mixture.

7. Drizzle the dressing onto the potato salad and toss it carefully until all the elements are thoroughly mixed and ensconced in the dressing.

8. Adjust the seasoning to taste with more salt and pepper if needed.

9. Let the salad rest for at least 30 minutes in the refrigerator so the flavors can meld. It can also be served immediately at room temperature.

10. Just before serving, give the salad one last gentle toss. If you like, you can garnish the salad with a bit more parsley. Then, enjoy this delicious Spanish potato salad as a side dish!

Spanish Potato Salad Recipe Equipment Needed

1. Large pot
2. Small saucepan
3. Knife
4. Cutting board
5. Peeler
6. Mixing bowl
7. Small bowl
8. Whisk
9. Colander or strainer
10. Measuring cups and spoons
11. Tongs or large spoon for mixing
12. Refrigerator

FAQ

• Q: Can I use a different type of potato?A: Yes, you can use any variety of waxy potatoes, such as fingerling or red potatoes, if Yukon Gold isn’t available.
• Q: How can I make this recipe ahead of time?A: Gather all components and keep them in different parts of the fridge. Put them together when you’re set to chow down, and you’ll be most likely to taste the freshness.
• Q: How long should I boil the potatoes?A: For approximately 15-20 minutes, boil the potatoes until they yield to a fork.
• Q: Can I substitute the roasted red pepper with something else?A: Yes, you can use jarred roasted red peppers or fresh bell peppers if preferred.
• Q: Is there an alternative to using fresh parsley?A: You can use dried parsley, but use about half the amount because it is more concentrated.
• Q: How should I store leftovers?A: Leftovers can be stored in the fridge for up to 3 days, where they maintain freshness in an airtight container.
• Q: Are there any variations I can try?A: For variation and additional flavor, you can incorporate canned tuna, diced chorizo, or capers.

Spanish Potato Salad Recipe Substitutions and Variations

Red or fingerling potatoes can replace waxy potatoes.
If you lack extra virgin olive oil, you can substitute regular olive oil or sunflower oil.
Substitute apple cider vinegar or lemon juice for white wine vinegar to change up the flavor profile.
Use shallots or a mild white onion instead of a small red onion.
Black olives—such as kalamata—or even capers can take the place of pitted green olives for a tangy twist.

Pro Tips

1. To enhance the flavor of the potatoes, consider boiling them with a few bay leaves or a sprig of rosemary in the water. This can infuse the potatoes with subtle aromatic notes.

2. For a smoother dressing, use a blender or immersion blender when mixing the olive oil, vinegar, paprika, and seasonings. This can help create a more emulsified and creamy texture.

3. If you enjoy a bit of crunch, you can add some chopped celery or crisp bell peppers to the salad. This will introduce a new texture and a fresh element to the dish.

4. To make peeling the boiled potatoes easier, try shocking them in cold water after they have been boiled. This can help the skins slip off more effortlessly.

5. If you’re serving the salad later or bringing it somewhere, try tossing the chopped potatoes with a bit of the vinaigrette right after cutting them. This can help keep them from drying out and enhances flavor absorption.