Best 3 Savory Spanish Potato Salad Recipes

Embark on a culinary journey to the heart of Spain with our authentic Savory Spanish Potato Salad recipe, a vibrant blend of flavors and textures that will tantalize your taste buds. This traditional dish, known as Ensaladilla Rusa, is a staple at Spanish gatherings and picnics, offering a delightful combination of tender potatoes, crisp vegetables, and a tangy mayonnaise dressing. With our step-by-step guide, you'll learn how to create this classic salad, along with variations such as the Basque Potato Salad and the Vegan Spanish Potato Salad. Get ready to impress your friends and family with this culinary delight that captures the essence of Spanish cuisine. This comprehensive recipe offers alternatives for vegetarians and those with dietary restrictions, ensuring everyone can savor the goodness of this beloved dish.

Let's cook with our recipes!

SAVORY SPANISH POTATO SALAD RECIPE - (4.7/5)

Savory Spanish Potato Salad Recipe - (4.7/5) image

Provided by Tom421

Number Of Ingredients 11

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 shallot, minced
1 tablespoon fresh parsley, chopped
Salt, to taste
Black pepper, to taste
1 lemon, cut into wedges

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.

BEST CLASSIC POTATO SALAD

Best Classic Potato Salad image

Creamy, tangy, and crunchy, with a hint of spice and sweetness from pickles, this reminds me of my grandmother's potato salad served every Easter or any time we had barbecue. She always dotted it with olives for a finishing touch and a perfect briny addition. This is the best classic version of good old-fashioned, Southern-style potato salad. Not too mayonaissey with just the right amount of tang! Serve with grilled or smoked meats as the perfect side dish.

Provided by NicoleMcmom

Time 2h40m

Yield 12

Number Of Ingredients 13

Ingredients

5 pounds russet potatoes, peeled
4 teaspoons kosher salt, divided, or to taste
4 large eggs
1 cup mayonnaise
⅓ cup sour cream
3 tablespoons yellow mustard
5 stalks green onions, sliced (white and green parts)
2 stalks celery, finely chopped
1 tablespoon chopped fresh dill
½ cup chopped spicy sweet dill pickles (such as Wickles™), plus 2 teaspoons pickle juice
¾ teaspoon ground black pepper
¼ teaspoon ground paprika
¼ cup sliced green olives with pimientos

Steps:

Cut potatoes into 1 1/2-inch pieces. Place in a large pot and add water to cover by 2 inches. Add 3 teaspoons salt and eggs; bring to a boil over medium-high heat.
Reduce heat and simmer 9 minutes. Remove eggs to an ice bath. Drain potatoes when fork-tender; they may need another minute or so.
Peel and chop eggs and set aside.
Combine mayonnaise, sour cream, mustard, onions, celery, dill, pickles, juice and pepper in a large bowl; stir to combine. Stir in potatoes and eggs until well blended, mashing potatoes very slightly. Check for seasoning and add up to 1 teaspoon salt if desired.
Transfer to a serving bowl, sprinkle with paprika, and garnish with olives. Cover and refrigerate at least 2 hours or overnight.

Nutrition Facts : Calories 329.9 calories, Carbohydrate 36.5 g, Cholesterol 71.8 mg, Fat 18.3 g, Fiber 3 g, Protein 6.9 g, SaturatedFat 3.6 g, Sodium 947 mg, Sugar 1.9 g

SAVORY POTATO SALAD

Savory Potato Salad image

The secret ingredient in this summer-ready side, lemon zest, adds a bright zip of flavor to the creamy Dijon-mayonnaise dressing.

Provided by kittycatmom

Categories Potato

Time 1h

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

3 lbs red potatoes, scrubbed
1 (1 ounce) packet vegetable soup mix
1/4 cup red wine vinegar
pepper
2 stalks celery, minced
2 tablespoons minced red onions
2 teaspoons Dijon mustard
1 cup mayonnaise
1 lemon, zest of
1/2 cup packed arugula leaf, coarsely chopped
1/4 cup packed fresh parsley leaves, coarsely chopped

Steps:

Cover potatoes with 1 inch of cold water in a large pot or Dutch oven. Bring to a boil, then reduce heat to medium. Cook until potatoes are tender and a knife inserted in center of a potato meets no resistance, 25 to 30 minutes.
Drain and let cool slightly. When potatoes are cool enough to handle, chop into 1-inch pieces and place in a large bowl. Toss potatoes with soup mix, vinegar and pepper to taste. Cover bowl with plastic wrap and refrigerate until cool, 20 to 25 minutes.
Toss potatoes with celery, onion, mustard, mayonnaise and lemon zest. Fold in arugula and parsley. Taste and adjust seasoning, if necessary. Serve immediately, or chill, covered, until ready to use.

Tips:

Use a good quality olive oil. This will make a big difference in the flavor of the salad.
Boil the potatoes until they are just tender. You don't want them to be too mushy.
Let the potatoes cool completely before mixing them with the other ingredients. This will help to prevent the salad from becoming watery.
Use a variety of vegetables in your salad. This will add flavor and texture.
Don't skimp on the dressing. The dressing is what really makes this salad special.
Serve the salad immediately or chill it for a few hours before serving. Either way, it's delicious!

Conclusion:

Spanish potato salad is a delicious and versatile dish that can be enjoyed as a side dish or a main course. It's perfect for potlucks, picnics, and barbecues. With its simple ingredients and easy-to-follow instructions, this salad is a great option for busy weeknights. So next time you're looking for a new salad recipe, give this Spanish potato salad a try.