Spanish Potato Salad Food

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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.

PIPIRRANA (SPANISH POTATO SALAD)



Pipirrana (Spanish Potato Salad) image

Also called ensalada campera, it's a nice change from mayo based potato salad.

Provided by AZAHAR

Categories     Salad     Potato Salad Recipes     No Mayo

Time 2h50m

Yield 6

Number Of Ingredients 11

6 eggs
6 potatoes, peeled and cubed
1 green bell pepper, seeded and diced
1 red bell pepper, seeded and diced
½ onion, chopped
1 large fresh tomato, chopped
1 (5 ounce) can tuna, drained
½ cup green olives with pimento or anchovy, halved
¼ cup extra virgin olive oil
2 tablespoons distilled white vinegar
1 teaspoon salt, or to taste

Steps:

  • Place egg in a saucepan, and cover with cold water. Bring water to a boil, and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, and peel. Cut eggs into quarters, and set aside.
  • Meanwhile, bring a large pot of salted water to a boil. Add potatoes, and cook until tender but still firm, about 15 minutes. Drain, and transfer to a large bowl.
  • Toss potatoes with eggs, bell peppers, onion, tomato, tuna, green olives, olive oil, and vinegar. Season to taste with salt. Refrigerate, and serve cold

Nutrition Facts : Calories 376.7 calories, Carbohydrate 41.9 g, Cholesterol 192.3 mg, Fat 16.3 g, Fiber 6.1 g, Protein 16.8 g, SaturatedFat 3.2 g, Sodium 764.1 mg, Sugar 4.5 g

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

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-STYLE POTATO SALAD



Spanish-Style Potato Salad image

My copycat version of a potato salad from a local source-from the chef himself! Reminder: because this is a copycat recipe, all amounts of ingredients were estimated. For example, I am judicious with the amount of mayonnaise and you can most certainly add more. Use quality ingredients. Easy!

Provided by COOKGIRl

Categories     Potato

Time 35m

Yield 4 serving(s)

Number Of Ingredients 7

1 lb russet potato
2/3 cup cups mayonnaise
1 teaspoon spanish smoked paprika, to taste
1/3 cup finely minced yellow onion
1 dash salt-free garlic powder
salt, to taste
white pepper, to taste

Steps:

  • Wash and peel potatoes. Cut up into chunks.
  • Bring a large pot of water to boiling and cook potatoes until fork tender.
  • Drain. Set aside to cool briefly.
  • Transfer potatoes to a large serving bowl.
  • Combine the mayonnaise and smoked paprika. Add to the potatoes.
  • Add the remaining ingredients and stir to combine.
  • Cover and chill.
  • Before serving, adjust seasonings if necessary and garnish with fresh parsley if desired.
  • Tastes better the second day.

Nutrition Facts : Calories 247.5, Fat 13.3, SaturatedFat 2, Cholesterol 10.2, Sodium 286, Carbohydrate 30.9, Fiber 2.9, Sugar 4, Protein 2.9

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.

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!

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