Savory Spanish Potato Salad Recipe 475

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.

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.

SPANISH POTATO SALAD - ENSALADA RUSA

Steps:

• Scrub the potatoes to clean off any loose 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 you'll end up with mashed potatoes when mixing your salad.
• Boil the eggs until hard . Cool the eggs.
• Drain the water from the pot and add cold water to the pot, covering the potatoes. Change water every few minutes until the potatoes are cool enough to handle with your bare hands. Refrigerate for a few minutes to cool further.
• Remove from refrigerator and peel potatoes. Cut into small (approximately 1/2-inch cubes). Return to refrigerator while you prepare the other ingredients.
• 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 flake 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. Traditionally, a thin layer of mayonnaise is spread over the top of the salad using the back side of a large spoon. Slice remaining red pepper into thin strips and arrange on top of salad. Drain the white asparagus and olives. Carefully slice hard-boiled eggs lengthwise. Use to decorate the salad.

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:

• 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.

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.