Easy Spanish Potato Salad Recipe
If you love easy potato salad recipes as much as I do, you're going to love the recipes in this collection, including Spanish potato salad!
Equipment
- 1 bowl for mixing
- 1 pot for cooking eggs
- 1 pot for cooking potatoes
- 1 Knife
Ingredients
- 8 medium red potatoes
- 4 eggs
- ½ cup Spanish olives
- ⅛ cup fresh chives
- ½ cup mayo
- 2 Tablespoons whole grain mustard
- 3 Tablespoons lemon juice
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 pinch salt adjust to taste
- 1 pinch pepper adjust to taste
Instructions
- To prep your ingredients, wash and scrub red potatoes thoroughly, cutting off any damaged or discolored areas from the skin using a paring knife. Dice the potatoes into bite-size pieces, mince Spanish olives, and mince fresh chives.
- Add the diced potatoes to a large pot. Fill with water enough to cover the potatoes by 1-2 inches. Sprinkle in a pinch of salt and bring the pot to a boil. Then, reduce the heat and allow it to come to a high simmer/low boil. Cook for 10 minutes, or until the potatoes are easily pierced with a fork. Drain, and set aside in a bowl.
- Place 4 eggs in a small sauce pan. Cover with water by 1-2 inches and bring to a boil. Let it boil for a full minute, then cover the pan and turn the heat off. Let the pan sit, covered, on the hot burner for 12 minutes to fully cook the eggs. Drain the hot water and let the eggs cool by running them under cold water, or by placing them in a bowl of ice water. Peel once they cool completely. Cut your eggs into diced pieces, leaving 1 to slice for garnish.
- In a medium bowl, mix whole grain mustard, mayonnaise, lemon juice, smoked paprika, garlic powder, onion powder, and a pinch of salt and pepper. Stir until combined.
- In a large bowl, add half of your potatoes, eggs, olives, and chives.
- Drizzle half of the dressing over the ingredients, and mix together.
- Repeat with the second half of the ingredients, and stir until combined. Garnish with egg slices, olives, chopped chives, and smoked paprika. Enjoy!
Video
Notes
- You can cut your potatoes ahead of time to make potato salad, or cook them whole. If you cook them whole, they will be easy to peel after cooling. If you want to leave the skin on your potatoes, dicing them ahead of time will allow them to cook more quickly.
- For a mayonnaise-based potato salad, let the potatoes cool completely before dressing them. For a vinegar-based potato salad, you can dress them while they're still hot so the potatoes easily absorb the vinegar.
- Use waxy potatoes, like red potatoes, Yukon gold, new, or fingerling potatoes, to make potato salad. Avoid high-starch potatoes like russet.
- Cook potatoes by fully submerging them in cold water and bringing the pot to a boil. This will give you even cooking for your potatoes. Boiling the water and then adding the potatoes will make them cook unevenly, so make sure to heat your pot with the potatoes already in the water.
- For extra flavor, add salt to the water while the potatoes cook. The potatoes will absorb some of the salt, which ensures every bite will be nicely seasoned. Make sure to taste test when adding more salt later.
Nutrition
Calories: 196kcalCarbohydrates: 24gProtein: 5gFat: 10gSaturated Fat: 2gTrans Fat: 1gCholesterol: 58mgSodium: 196mgPotassium: 685mgFiber: 3gSugar: 2gVitamin A: 220IUVitamin C: 14mgCalcium: 29mgIron: 1mg
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