Best 8 Spanish Potato Salad Recipes

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Indulge in the vibrant flavors of Spanish Potato Salad, a delectable dish that captures the essence of Spanish cuisine. This culinary creation combines tender potatoes, a medley of colorful vegetables, and a tangy dressing, resulting in a symphony of flavors and textures. Discover the authentic recipe for this beloved salad, along with variations that add a unique twist to the classic. Explore the secrets of preparing the perfect patatas bravas, a tantalizing appetizer featuring crispy potatoes smothered in a spicy tomato sauce. Dive into the richness of tortilla de patatas, a classic Spanish omelet brimming with potatoes, onions, and eggs. Delight in the simplicity of patatas a lo pobre, a humble yet flavorful dish featuring potatoes, onions, and peppers. Embark on a culinary journey through Spain with these delectable potato-based recipes that are sure to tantalize your taste buds.

Here are our top 8 tried and tested recipes!

SAVORY SPANISH POTATO SALAD



Savory Spanish Potato Salad image

Spanish potato salad is an important dish in Spain's culinary history. There are many versions, and this is the way we like ours. Goes so well with so many things! This is good served warm or at room temperature.

Provided by lutzflcat

Categories     Salad     Potato Salad Recipes     Red Potato Salad Recipes

Time 35m

Yield 4

Number Of Ingredients 10

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

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.

Nutrition Facts : Calories 193 calories, Carbohydrate 23.5 g, Fat 11.2 g, Fiber 3.8 g, Protein 2.9 g, SaturatedFat 1.6 g, Sodium 193 mg, Sugar 2 g

SPANISH POTATO SALAD



Spanish Potato Salad image

Provided by Bobby Flay

Categories     side-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 11

1/4 cup red wine vinegar
1 tablespoon honey
1 pinch saffron threads
1 cup good quality mayonnaise
1 tablespoon minced garlic
Salt and freshly ground pepper
2 pounds new potatoes
1 large tomato, coarsely chopped
1/2 cup finely diced Spanish onion
1 tablespoon finely chopped fresh thyme
1/4 cup coarsely chopped flatleaf parsley

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



Spanish Potato Salad image

Provided by Food Network Kitchen

Categories     side-dish

Time 25m

Number Of Ingredients 0

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.

ENSALADILLA RUSA - SPANISH POTATO SALAD



Ensaladilla Rusa - Spanish Potato Salad image

The name for potato salad in Spain is ensaladilla rusa, or Russian Salad. Why? It is said that a Russian invented the salad in the late XIX century. We don't know what the original Russian salad was like, but the Spanish have made their own version and eat it as a tapa or a side dish. Many families even prepare home-made mayonnaise to dress it. From: Spanish Food

Provided by Annacia

Categories     Lunch/Snacks

Time P1DT6h20m

Yield 8 serving(s)

Number Of Ingredients 7

7 medium potatoes
2 roasted red peppers (bottled is fine)
1 (16 ounce) can peas and carrots, drained
2 hard-boiled eggs
1 (6 ounce) can tuna, drained
1 1/2 cups mayonnaise
4 -5 stalks white asparagus (to garnish) (optional)

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.

SPANISH POTATO SALAD



Spanish Potato Salad image

This Spanish-style potato salad is tossed with apple, olives, onion and bacon. If you prefer, you can substitute diced ham for the bacon.

Provided by CHRISTYJ

Categories     Salad     Potato Salad Recipes     No Mayo

Time 1h

Yield 6

Number Of Ingredients 10

1 ½ pounds potatoes
8 slices bacon, cooked and crumbled
1 small apple
1 (2 ounce) can chopped black olives
¼ cup diced red onion
⅓ cup white wine vinegar
3 tablespoons olive oil
2 cloves garlic, minced
salt to taste
½ teaspoon ground black pepper

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.

Nutrition Facts : Calories 379.4 calories, Carbohydrate 25.2 g, Cholesterol 41.7 mg, Fat 23.7 g, Fiber 3.5 g, Protein 16.6 g, SaturatedFat 6.3 g, Sodium 965.2 mg, Sugar 3.6 g

SPANISH POTATO SALAD



Spanish Potato Salad image

From Hot Off the Grill with Bobby Flay, this is a good salad! Enjoy! Enjoyed in the West, Southwest, and Mid West!

Provided by Sharon123

Categories     Salad Dressings

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 11

1/4 cup red wine vinegar
1 tablespoon honey
1 pinch saffron thread
1 cup good mayonnaise
1 tablespoon minced garlic
salt & freshly ground black pepper
2 lbs new potatoes
1/4 cup red bell pepper, chopped
1/2 cup finely diced Spanish onion
1 tablespoon finely chopped fresh thyme
1/4 cup coarsely chopped flat leaf parsley

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!

SPANISH POTATO SALAD ( NO MAYONNAISE)



Spanish Potato Salad ( No Mayonnaise) image

This tasty potato salad makes a nice change from the regular,and is very attractive as well ! I do recommend using the purple onions when possible, as the color is nice and they are sweeter.

Provided by FlemishMinx

Categories     Potato

Time 35m

Yield 6 serving(s)

Number Of Ingredients 8

1 1/2 lbs potatoes (NOT baking potatoes)
1/3 cup extra virgin olive oil
3 tablespoons white wine vinegar
1 teaspoon salt
1 teaspoon fresh ground black pepper
7 ounces cherry tomatoes, cut in halves
1/2 cup purple onions, chopped or 1/2 cup other sweet onion
1/2 cup green olives, pitted

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.

SMOKY SPANISH POTATO SALAD



Smoky Spanish Potato Salad image

I created this recipe for red potatoes, but fingerlings and Yukon Golds work fine, too. With artichoke hearts added, it will definitely liven up your next picnic.-Helen Conwell, Portland, Oregon

Provided by Taste of Home

Categories     Lunch

Time 1h

Yield 8 servings.

Number Of Ingredients 11

1-3/4 pounds red potatoes (about 7 medium)
2 tablespoons olive oil
1 teaspoon smoked Spanish paprika
1/2 teaspoon salt
1 jar (6 ounces) marinated quartered artichoke hearts
1 cup sour cream
1/4 cup mayonnaise
1 celery rib, thinly sliced
2 tablespoons capers, drained
2 green onions, sliced
3 tablespoons minced fresh basil

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.

Nutrition Facts : Calories 248 calories, Fat 17g fat (5g saturated fat), Cholesterol 23mg cholesterol, Sodium 343mg sodium, Carbohydrate 19g carbohydrate (2g sugars, Fiber 2g fiber), Protein 3g protein.

Tips:

  • Use waxy potatoes. They hold their shape better when cooked, making them ideal for potato salad.
  • Boil the potatoes until they are just tender. Overcooked potatoes will become mushy.
  • Let the potatoes cool completely before adding the dressing. This will help to prevent the salad from becoming watery.
  • Use a light and tangy dressing. A mayonnaise-based dressing is a classic choice, but you can also use a vinaigrette or a yogurt-based dressing.
  • Add your favorite mix-ins. Some popular options include hard-boiled eggs, chopped celery, chopped red onion, and chopped pickles.
  • Serve the salad chilled. Potato salad is best served cold, so make sure to chill it for at least 30 minutes before serving.

Conclusion:

Spanish Potato Salad is a delicious and versatile dish that is perfect for any occasion. It is easy to make and can be tailored to your own personal taste. Whether you like it simple or loaded with mix-ins, Spanish Potato Salad is sure to be a hit at your next gathering.

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