Best Spanish Style Potato Salad Recipes

SPANISH STYLE TUNA AND POTATO SALAD

Spanish Style Tuna and Potato Salad image

Make and share this Spanish Style Tuna and Potato Salad recipe from Food.com.

Provided by dicentra

Categories < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 lb small red potato, quartered
1 lb French haricots vert, trimmed and cut into 2-inch pieces
2 cups cherry tomatoes, halved
1/4 cup thinly sliced shallot
3/4 teaspoon salt
1/2 teaspoon smoked paprika
1/4 teaspoon ground red pepper
1 (5 ounce) can albacore tuna in water, drained
1/4 cup extra-virgin olive oil
3 tablespoons sherry wine vinegar
5 cups torn romaine lettuce

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.

Nutrition Facts : Calories 321.3, Fat 15.3, SaturatedFat 2.3, Cholesterol 15.6, Sodium 600, Carbohydrate 34.5, Fiber 7.8, Sugar 7.3, Protein 14.8

SPANISH-STYLE POTATO SALAD

Spanish-Style Potato Salad image

My copycat version of a potato salad from a local source-from the chef himself! Reminder: because this is a copycat recipe, all amounts of ingredients were estimated. For example, I am judicious with the amount of mayonnaise and you can most certainly add more. Use quality ingredients. Easy!

Provided by COOKGIRl

Categories Potato

Time 35m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 lb russet potato
2/3 cup cups mayonnaise
1 teaspoon spanish smoked paprika, to taste
1/3 cup finely minced yellow onion
1 dash salt-free garlic powder
salt, to taste
white pepper, to taste

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.

Nutrition Facts : Calories 247.5, Fat 13.3, SaturatedFat 2, Cholesterol 10.2, Sodium 286, Carbohydrate 30.9, Fiber 2.9, Sugar 4, Protein 2.9

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