Best 2 Andalusian Potato Salad Recipes

In the vibrant tapestry of Spanish cuisine, Andalusian potato salad stands out as a delightful and refreshing dish, capturing the essence of the region's rich culinary traditions. Originating from the sun-kissed plains of Andalusia, this vibrant salad boasts a captivating medley of flavors and textures, featuring tender boiled potatoes, crisp vegetables, and a tangy vinaigrette dressing. With its vibrant colors and enticing aroma, Andalusian potato salad is a staple at gatherings, picnics, and festive occasions, offering a symphony of flavors that tantalizes the taste buds. This article presents a collection of authentic Andalusian potato salad recipes, each offering unique variations and culinary insights. From the classic recipe that embodies the traditional flavors of the region to innovative interpretations that incorporate contemporary ingredients and culinary techniques, these recipes will guide you in creating a delectable dish that will transport you to the heart of Andalusia.

Here are our top 2 tried and tested recipes!

ANDALUSIAN POTATO SALAD

Andalusian Potato Salad image

You'd be crazy to go to an Andalusian tapas bar and not order papas alinas (marinated potatoes). These are shallow bowls of diced yellow potatoes tossed with sweet white onions, green peppers, and sometimes tomato and tuna, then generously bathed with a good olive oil and sherry vinegar. The secret is the texture; the potatoes are slightly mashed rather than diced so they absorb the dressing better. Another secret is to use the best possible olive oil and be generous with it.

Provided by TxGriffLover

Categories Potato

Time 37m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

3 medium yukon gold potatoes (1 1/2 to 1 3/4 pounds total)
1 small sweet white onion, finely diced
3 vine-ripened tomatoes, peeled, seeded and finely diced
4 tablespoons scallions, minced
1/2 cup fragrant extra virgin olive oil
6 -7 tablespoons sherry wine vinegar (preferably aged)
kosher salt
minced fresh flat-leaf parsley, for garnish

Steps:

Place the potatoes in a medium-size saucepan, add enough cold water to cover them by 2 inches, and bring to a boil over medium-high heat. Reduce the heat to medium and cook the potatoes, partially covered, until they are completely tender when pricked with a skewer, 30 to 35 minutes. Drain the potatoes. When just cool enough to handle, peel the potatoes and cut them into a very fine dice.
Place the diced potatoes and the onion, Italian pepper, tomato, scallion, 1/3 cup of the olive oil, and 6 tablespoons of the vinegar in a bowl and stir to mix. Season with salt to taste. Toss everything together, crushing the potatoes slightly, so that they are half mashed. Let the salad stand for about 2 hours to absorb the dressing. Taste and add more vinegar as necessary.
To serve, spread the potato salad on a serving plate, sprinkle with parsley on top, then drizzle the remaining oil over it.

Nutrition Facts : Calories 176.7, Fat 13.7, SaturatedFat 1.9, Sodium 5.4, Carbohydrate 13.2, Fiber 1.7, Sugar 2.1, Protein 1.5

ANDALUSIAN RICE SALAD (ENSALADA DE ARROZ)

Andalusian Rice Salad (Ensalada De Arroz) image

From: http://www.gourmed.com "The piquillo pepper is a variety of chili traditionally grown in Northern Spain over the town of Lodosa. Its name is derived from the Spanish for "little beak"(Wikipedia)

Provided by MomLuvs6

Categories Spanish

Time 40m

Yield 2-3 serving(s)

Number Of Ingredients 11

Ingredients

1 cup rice
1 teaspoon salt
8 tablespoons olive oil
3 tablespoons wine vinegar
1 large garlic clove, minced
1 small onion, minced
salt and pepper, to taste
1 (4 ounce) jar piquillo peppers, whole, drained and sliced in strips (may substitute jarred roasted red peppers)
4 sprigs parsley, finely chopped
green olives, for garnish
pitted black olives, for garnish

Steps:

Bring 2 cups of water to the boil. Add the rice and a pinch of salt. Cover and cook slowly for 18 -25 minutes, until rice is tender. Cool the rice.
Make a vinaigrette sauce by combining the olive oil, vinegar, garlic and onion. Season to taste with salt and pepper.
In a bowl combine the rice, with the vinaigrette sauce, peppers, parsley, and olives.
Serve cooled.

Nutrition Facts : Calories 845.8, Fat 54.6, SaturatedFat 7.6, Sodium 1167.6, Carbohydrate 81.3, Fiber 2.1, Sugar 1.5, Protein 7

Tips:

Boil the potatoes until just tender: Overcooked potatoes will fall apart when mixed with the other ingredients.
Use a variety of vegetables: This will add color, flavor, and texture to the salad.
Dress the salad with a flavorful vinaigrette: This will help to bring all of the flavors together.
Let the salad chill for at least 30 minutes before serving: This will allow the flavors to meld.
Garnish the salad with fresh herbs: This will add a pop of color and flavor.

Conclusion:

Andalusian potato salad is a refreshing and flavorful dish that is perfect for a summer picnic or potluck. It is easy to make and can be tailored to your own taste. With its combination of potatoes, vegetables, and a tangy vinaigrette, Andalusian potato salad is sure to be a hit with everyone who tries it.