Savory Spanish Potato Salad Recipe 475 Food

SPANISH POTATO SALAD RECIPE

Steps:

• Wash and peel the potatoes and carrots. Cut them into cubes, the size you want, though the final size of the carrots should be smaller.
• Bring them to a boil in a large pot covered with water. Cook them for 25 minutes and when that time passes add the eggs. Continue cooking everything for 10 more minutes so the eggs get cooked.
• Drain them and let them cool, if you put them in a bowl and cover them with a bag you can let them cool in the fridge and you'll save some time.
• Meanwhile cut the olives, this step is optional but I recommend that you do it especially if your olives have a pit.
• Grab the bowl with the boiled vegetables, cut the boiled eggs, and put them there too. Now mix the peas, tuna, parsley, and mayonnaise in that same bowl. The final amount of mayonnaise is up to you, but if you use the listed amount, it'll be perfect.

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.

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.

SWEET SAVORY AND SPICY POTATO SALAD

Steps:

• Wash, pierce with a fork, and microwave the sweet potatoes and Yukon Gold potatoes until tender.
• Boil the red potatoes in salted water until tender. Do not overcook the potatoes, or they will not hold up in the salad. Drain red potatoes and chill all three types overnight or at least 3 hours.
• Peel the sweet potatoes and Yukon Golds, and dice into 1/2 inch cubes.
• Cut red potatoes into fourths. Place all potatoes into a large bowl.
• Slice red onion thinly and place into a colander. Sprinkle the salt on the onion and let it sit in the colander for 30 minutes to drain. Squeeze onion to remove excess water, and add to the bowl with the potatoes.
• Mix in the garlic, jalapeno, lemon juice, mayonnaise, sour cream, curry powder, parsley and pepper, and chill until ready to serve.
• __________________.

SPANISH POTATO SALAD ( NO MAYONNAISE)

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.

SAVORY POTATO SALAD

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.

BEST CLASSIC POTATO SALAD

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.

CLASSIC POTATO SALAD FOR 50

Steps:

• Place potatoes in two stockpots and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Drain and cool to room temperature. , In a large bowl, combine the mayonnaise, relish, mustard, pimientos, salt, sugar and pepper. Divide the potatoes, celery, eggs and onion between two very large bowls; add mayonnaise mixture. Stir to combine. , Cover and refrigerate for at least 1 hour. Garnish with paprika and green pepper rings if desired.