SAVORY SPANISH POTATO SALAD
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
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 - 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.
Nutrition Facts : Calories 607 kcal, Carbohydrate 40 g, Cholesterol 79 mg, Fiber 6 g, Protein 13 g, SaturatedFat 7 g, Sodium 546 mg, Sugar 5 g, Fat 45 g, ServingSize 6-8 servings, UnsaturatedFat 0 g
SPANISH POTATO SALAD
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
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
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
Classic potato salad recipe, perfect for any picnic.
Provided by Bobby Flay
Categories herbs,lunch,potatoes,salad,side,tomatoes
Time 1h15m
Yield 4 servings
Number Of Ingredients 11
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 ( NO MAYONNAISE)
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
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.
PIPIRRANA (SPANISH POTATO SALAD)
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
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
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