The history of Spanish cuisine is not complete without the potato salad from Spain. There are other variations, but this is how we prefer ours. fits so many different things! This tastes nice when served hot or cold.
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Additional Time: | 10 mins |
| Total Time: | 35 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 pound small red potatoes
- 3 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 2 garlic cloves, crushed
- 1 small red bell pepper, chopped
- 2 tablespoons pimento-stuffed green olives, sliced
- 1 tablespoon minced shallot
- 1 tablespoon chopped fresh parsley
- salt and ground black pepper to taste
- 1 lemon, cut into wedges (Optional)
Instructions
- Place potatoes into a pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain and cool until easily handled. Slice potatoes about 1/2-inch thick and place in a bowl.
- Whisk olive oil and vinegar together in a bowl; stir in garlic. Pour dressing over potatoes and lightly toss to coat.
- Mix red bell pepper, green olives, shallot, parsley, salt, and pepper into potatoes. Serve salad with lemon wedges to squeeze over each serving.
- If you don’t have shallots, sub a mild onion.
Reviews
We ate it at room temperature and it was great. I only had medium potatoes, so I cut them in half before boiling them. Very satisfying. Next time I will double it.
I changed the ratio of oil to vinegar to a 2 parts oil to one part vinegar used half a a small sweet onion and doubled the olive . My potatoes must have been a bit smaller so probably could have pulled a minute or two earlier. I put the potatoes in warm and they soaked up all the dressing , making it necessary to make a fresh batch of dressing with a teaspoon of fresh Italian Herb blend. Delicious
I made this recipe as written and it came out fantastic. I have been looking for potato salad without mayo and this one is perfect. I will definitely make it again maybe with more olives next time.
I would cut back on the oil & add more olives. I will try it again since it is a nice alternative to mayonnaise based salads.
Left off the olives, and sliced to potatoes before cooking, but left the rest as written. Might go heavier on the vinegar next try, but overall we found it a keeper. Will definitely do it again. Like that it can be served room temp, warm or cold. Very versatile and won’ Poison the company picnic if it’s not kept on ice.
No and yes
Tripled this recipe for a large group and was warmly complemented. Followed recipe with exception that added Smoked Paprika in dressing.
Great tasting and very easy to make.
We loved this version of potato salad. Both my husband and I love mayo and can’t get enough if it is in a recipe so I wanted to try something leaving it out. This is a very tasty salad. The first time I made it, I did exactly what the recipe said to do. Today, I went to the olive bar at the grocery store and picked out a variety of things and will make it with that instead of just green olives.
I was recently in the Canary Islands, on Gran Canaria in a non-Touristic town, Telde. A take away kitchen which cooks classic Portugese and Spanish Canary Island recipes, El Secreto, makes a version of this which includes hard boiled eggs and fish, but not tuna. It was fabulous but I don’t know the name of the fish used. It was stringy and white and slightly transparent. I made this version and added pre-cooked cod and a sweet onion in place of a shallot and doubled the amount of dressing. Thank you fir giving me the spring board for what I was searching. Thoroughly enjoyed it, it is a keeper!
Made this as written for Christmas and it was perfect! Not only does it taste delightful, it is a very pretty dish as well. My parents were visiting and they couldn’t stop talking about it. My dad not only asked to take the leftovers home but also requested that I make it the next time I came to visit them. Five star all the way and a definite keeper!
It was good Everyone seemed to like it. I used capers in place of olives and added a ring of chopped hardboiled egg. I thought it needed a bit more salt on the potatoes before adding the vinaigrette but that could just be me. No one at the dinner had any but good things to say.
loved it! Much healthier and lighter than the typical potato salad.
It has become a regular dish in our menu
I made it exactly as is for a big family event. Everyone liked it. If I was making it just for my family I would add a little more spice to it by adding some different peppers with a little more flavor. But I really like the fact it has no mayo or mustard.
We have a Moroccan saying that this salad reminded me of : “The eyes enjoy the food before the mouth does”. This salad is Delicious and oh so Pretty ! The Moroccan potato salad is very close to this one. It has everything here except the olives and red pepper. I will be making this recipe again for sure.
Delicious potato salad! double the dressing and served on a bed of spinach , also I doubled the amount of olives and added some capers. Great side dish for slow cooker baby back ribs 🙂
Mild flavor, so if you like it a bit more spicy or tangy, you’ll need to make adjustments. But I liked it as is.
What a wonderful unique potato salad! Loved the Spanish flair! I will make this one again! The next time I will take care not to over cook my potatoes…otherwise, they tend to fall apart easily.
Refreshing recipe. The green olives make it unique and give the salad a nice salty zing.
I could not find small sized red potatoes, so I just cut up one pound of red potatoes into bite sized pieces and boiled them about ten minutes. I know it isn’t as pretty but it sure did taste wonderful, and was very easy to prepare. I did use white wine vinegar since my potatoes were cut already. We all loved this and such a nice refreshing change from the mayo potato salads.