Best Spanish Potato Salad Recipes

SAVORY SPANISH POTATO SALAD

Steps:

• 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.

SPANISH POTATO SALAD

Steps:

• Cook 1 1/2 pounds quartered red-skinned potatoes in simmering salted water until tender, 10 to 15 minutes. Drain; cool slightly. Combine 1/4 cup each chopped pimientos, celery and green olives, 2 tablespoons each chopped parsley, sherry vinegar and mayonnaise, 1 tablespoon each olive oil and chopped shallot and 1/4 teaspoon smoked paprika. Toss with the potatoes; season with salt and pepper.

SPANISH POTATO SALAD

Steps:

• Combine the vinegar, honey and saffron in a small pot. Bring to a boil over high heat; immediately remove from the heat and let sit until cool to room temperature. Combine the mayonnaise and garlic with the saffron mixture in a medium mixing bowl and season to taste with salt and pepper.
• Cook the potatoes in a large pot of boiling, salted water until tender. Drain and slice 1/2-inch thick. Place in a large serving bowl and immediately fold in the mayonnaise mixture, tomatoes, onion, thyme and parsley. Season to taste with salt and pepper.

SPANISH POTATO SALAD

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain and cool. Cut each potato lengthwise into 1 inch spears. Place spears in 9x13 inch baking dish.
• Prepare the marinade by whisking together the white wine vinegar, olive oil, garlic, salt and pepper. Reserve 1 tablespoon and pour the remainder over the potatoes and turn gently to coat. Cover and refrigerate until chilled.
• Remove potatoes from refrigerator and bring to room temperature. Arrange potato spears on serving platter.
• Core apple and finely chop; add to reserved marinade. Stir in bacon (or ham), olives and onion. Spoon over potatoes and serve.

ENSALADILLA RUSA - SPANISH POTATO SALAD

Steps:

• Scrub the potatoes to clean off any lose dirt and sand.
• Pour water into a large pot, cover and bring to a boil on high heat.
• Place potatoes in the pot and boil them with skins on until they are cooked, but not too soft.
• Test the doneness by pricking with a fork to make sure they are cooked, but still firm. Don't overcook the potatoes or when mixing the salad, you'll end up with mashed potatoes!
• Hard boil the eggs.
• Drain the water from the potato pot and add cold water to the pot, covering the potatoes.
• Change every few minutes until the potatoes are cool enough to handle with your bare hands.
• Refrigerate for a few minutes to cool further.
• Put approximately 1 1/2 cups of mayonnaise into a bowl.
• Slice 1 of the roasted pepper into strips about 1/3 inch wide, then cut into smaller pieces and add to bowl.
• Drain tuna thoroughly, then crumble with a fork and add to bowl.
• Drain carrots and peas and add to bowl.
• Peel 1 egg, chop and add to bowl.
• Mix all ingredients together.
• Add the mayonnaise mixture to the potatoes and mix thoroughly.
• If necessary, add more mayonnaise.
• Smooth top of potato salad, preparing for decoration.
• Slice remaining red pepper into thin strips and arrange on top of salad.
• Drain the white asparagus and slice hard-boiled eggs carefully. Use both to decorate the salad.

PIPIRRANA (SPANISH POTATO SALAD)

Steps:

• Place egg in a saucepan, and cover with cold water. Bring water to a boil, and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, and peel. Cut eggs into quarters, and set aside.
• Meanwhile, bring a large pot of salted water to a boil. Add potatoes, and cook until tender but still firm, about 15 minutes. Drain, and transfer to a large bowl.
• Toss potatoes with eggs, bell peppers, onion, tomato, tuna, green olives, olive oil, and vinegar. Season to taste with salt. Refrigerate, and serve cold

SPANISH STYLE TUNA AND POTATO SALAD

Steps:

• Place potatoes in a large saucepan; cover with water to 2 inches above potatoes. Bring to a boil; cook potatoes 6 minutes or until almost tender.
• Add beans; cook 4 minutes or until beans are crisp-tender and potatoes are tender. Drain; rinse with cold water. Drain.
• Place potato mixture in a large bowl. Add tomatoes and next 5 ingredients (through tuna); toss.
• Drizzle potato mixture with oil and vinegar; toss to coat. Arrange 1 cup lettuce on each of 5 plates; divided potato mixture evenly among plates.

SPANISH POTATO SALAD ( NO MAYONNAISE)

Steps:

• Scrub potatoes, and in a large pot of boiling salted water, cook potatoes 20 to 25 minutes until just tender.
• If your potatoes vary in size, remove them individually as they reach this stage and allow the larger ones to continue cooking until they also are tender.
• Drain potatoes and set aside until cool enough to handle.
• In a large bowl, whisk together oil, vinegar, salt and pepper until well combined.
• Add to this the tomatoes, onion, and olives and mix well.
• Remove skin from potatoes, and cut into 1/2 inch pieces.
• Add potatoes to the bowl of other ingredients, and mix well.
• Serve well chilled.

SPANISH POTATO SALAD

Steps:

• Combine the vinegar, honey and saffron in a small pot. Bring to a boil over high heat; immediately remove from the heat and let sit until cool to room temperature.
• Combine the mayonnaise and garlic with the saffron mixture in a medium mixing bowl and season to taste with salt and pepper.
• Cook the potatoes in a large pot of boiling, salted water until tender. Drain and slice 1/2-inch thick. Place in a large serving bowl.
• Immediately fold in the mayonnaise mixture, red bell peppers, onion, thyme and parsley. Season to taste with salt and pepper. Enjoy!

SMOKY SPANISH POTATO SALAD

Steps:

• Scrub potatoes; cut into 1-in. pieces. Place in a large bowl; drizzle with oil and sprinkle with paprika and salt. Toss to coat. Transfer to a greased 15x10x1-in. baking pan. Bake at 425° until tender, 35-40 minutes, stirring occasionally. Cool., Drain artichokes, reserving 2 tablespoons marinade; place artichokes and potatoes in a large bowl. In another bowl, combine the sour cream, mayonnaise, celery, capers, onions, basil and reserved marinade. Pour over potato mixture and toss to coat. Chill until serving.

SAVORY SPANISH POTATO SALAD RECIPE - (4.7/5)

Steps:

• 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.

SAVORY SPANISH POTATO SALAD

Steps:

• 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.

SPANISH-STYLE POTATO SALAD

Steps:

• Wash and peel potatoes. Cut up into chunks.
• Bring a large pot of water to boiling and cook potatoes until fork tender.
• Drain. Set aside to cool briefly.
• Transfer potatoes to a large serving bowl.
• Combine the mayonnaise and smoked paprika. Add to the potatoes.
• Add the remaining ingredients and stir to combine.
• Cover and chill.
• Before serving, adjust seasonings if necessary and garnish with fresh parsley if desired.
• Tastes better the second day.

SPANISH POTATO SALAD

Steps:

• Combine vinegar, honey and saffron in a small pot. Bring to a boil over high heat; immediately remove from heat and let sit until cooled to room temperature. Combine mayonnaise and garlic with saffron mixture in a medium mixing bowl and season with salt and pepper. Cook potatoes in a large pot of boiling, salted water until tender. Drain and slice 1/2-inch thick. Place in a large mixing bowl and immediately fold in mayonnaise mixture, tomatoes, onion, thyme and parsley. Season with salt and pepper.