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
BBQ CHORIZO POTATO SALAD
Spruce up homemade potato salad with chorizo in this flavour-packed side dish that's a perfect accompaniment to a summer barbecue - great for serving a crowd
Provided by Lulu Grimes
Categories Side dish
Time 45m
Number Of Ingredients 7
Steps:
- Put the potatoes in a pan of cold salted water and bring to the boil. Simmer for 15 mins or until tender and a knife goes in easily. Drain the potatoes and return to the pan, then stand for 5-10 mins to steam-dry. Cut them into bite-sized pieces, season with salt, cover and chill until cold.
- Heat the barbecue (or heat a griddle pan if cooking indoors). Halve each large chorizo lengthways and put them, cut-side down, on the barbecue (small chorizo can go on whole). Cook, turning once or twice, until they are crisp around the edges and cooked through. Slice the chorizo into pieces.
- Combine the soured cream, mayonnaise and mustard, then add to the cold potatoes with the celery and dill. Gently fold the potatoes into the dressing, taking care not to break up them too much. Scatter the chorizo on top to serve.
Nutrition Facts : Calories 597 calories, Fat 44 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 18 grams protein, Sodium 2.2 milligram of sodium
ROASTED POTATO SALAD WITH JALAPEñO-AVOCADO DRESSING
As one of the most adaptable dishes, potato salad has withstood countless reimaginings. In this version, roasted potatoes are paired with two types of beans: Cannellini beans offer a hearty creaminess, while green beans add a welcome crisp-tenderness. If you have garlic or onion powder in your spice rack, use it to add some umami to the roasted potatoes. The avocado dressing is zingy and full of lively flavors; make it as spicy as you can handle, and if you are looking for more tanginess, substitute the mayonnaise with sour cream or crème fraîche.
Provided by Hetty McKinnon
Categories dinner, salads and dressings, vegetables, appetizer, side dish
Time 45m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Heat oven to 425 degrees. Place the potatoes on a sheet pan and add about 2 tablespoons of olive oil, garlic or onion powder (if using), and about ½ teaspoon of salt. Season with black pepper and toss to coat. Place in the oven and roast for 25 minutes.
- Meanwhile make the dressing: Combine avocado, mayonnaise, dill, olive oil, lime juice, garlic, 1 jalapeño and salt in a blender or small food processor. Blend until completely smooth. Taste and if you want it spicier, add the second jalapeño.
- After 25 minutes, remove the potatoes from the oven and toss. Push the potatoes to one side of the sheet pan, and add the green beans to the other side. Drizzle with a little olive oil and season with salt and black pepper. Return the sheet pan to the oven and roast for 10 to 15 minutes, until the beans are crisp-tender and the potatoes are golden on the outside and tender all the way through. Don't overcook the beans; if the beans are done before the potatoes are ready, remove them from the sheet pan and return the potatoes to the oven.
- Transfer the potatoes and green beans to a large bowl and allow to cool for 5 minutes. Add the cannellini beans along with half the dressing and toss to coat well. Taste and check seasonings, adding more salt and black pepper if needed.
- To serve, squeeze the lime halves over and scatter with dill leaves. Pass the remaining dressing on the side.
SPANISH ROASTED POTATO SALAD WITH SOY CHORIZO AND CANTALOUPE
Entered for safe-keeping. From June 2012 Vegetarian Times. Shake things up with this different version of potato salad. Serve this warm main-dish potato salad on a bed of watercress or arugula, which will wilt slightly from the heat of the potatoes. Choose a small cantaloupe that smells sweet at the stem end for the sweetest cantaloupe.
Provided by KateL
Categories One Dish Meal
Time 55m
Yield 4 cups, 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 400°F Toss potatoes with 2 tablespoons oil in large bowl. Season with salt and pepper, if desired. Spread on a baking sheet and roast 40 minutes, or until tender and browned, stirring once or twice.
- Meanwhile, remove chorizo from casing and crumble into large skillet. Add 1 tablespoon olive oil and saute over medium-high heat 5-7 minutes, or until chorizo is browned and crispy.
- Add onion and garlic, reduce heat to medium, and cook 5 minutes more, or until onion softens.
- Transfer chorizo mixture to bowl and stir in potatoes.
- In a small bowl, whisk together 2 tablespoons oil, sherry and vinegar.
- Add dressing to potatoes and toss to coat. Season with salt and pepper, if desired. Gently stir in cantaloupe chunks and chopped parsley.
- Serve warm.
Nutrition Facts : Calories 301.9, Fat 11.6, SaturatedFat 1.6, Sodium 27.6, Carbohydrate 45.1, Fiber 5.9, Sugar 5.8, Protein 5.4
More about "spanish roasted potato salad with soy chorizo and cantaloupe food"
ROASTED POTATO SALAD | RICARDO
From ricardocuisine.com
5/5 (62)Category AppetizersServings 4-6Total Time 55 mins
- With the rack in the middle position, preheat the oven to 200 °C (400 °F). Line a baking sheet with aluminum foil.
- In a large bowl, whisk together all the ingredients. Season with salt and pepper. Add the warm sausages and potatoes. Toss in the arugula. Serve immediately.
SPANISH-STYLE POTATO SALAD WITH CHORIZO - THE GLUTEN FREE …
From theglutenfreeblogger.com
4 CLASSIC SPANISH TAPAS USING POTATOES - SPAIN ON A …
From spainonafork.com
WARM CHORIZO POTATO SALAD - HOST THE TOAST
From hostthetoast.com
PATATAS BRAVS (SPANISH ROASTED POTATOES) RECIPE - SIMPLY …
From simplyrecipes.com
SPANISH POTATO SALAD WITH CHORIZO AND SMOKED PAPRIKA
From eatingeuropean.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
CLASSIC SPANISH CHORIZO & POTATO STEW | PATATAS A LA RIOJANA
From spainonafork.com
SPANISH CHORIZO POTATO SALAD RECIPE - HAPPY FOODS TUBE
From happyfoodstube.com
CHORIZO AND ROASTED POTATO SALAD RECIPE | PALEO LEAP
From paleoleap.com
SPANISH ROASTED POTATO SALAD WITH SOY CHORIZO AND CANTALOUPE
From lunchlee.com
CRISP POTATOES WITH SPANISH CHORIZO - THE DAILY MEAL
From thedailymeal.com
ROASTED POTATO AND CHORIZO SALAD | REYNOLDS BRANDS
From reynoldsbrands.com
SPANISH ROASTED POTATO SALAD WITH SOY CHORIZO AND CANTALOUPE
From plain.recipes
CHORIZO AND POTATO TAPAS | SPANISH RECIPES | GOODTO
From goodto.com
ROASTED POTATO SALAD WITH CANTALOUPE RECIPE
From vegetariantimes.com
CHORIZO SALAD WITH SWEET POTATO - THE DEVIL WEARS SALAD
From thedevilwearssalad.com
SPANISH ROASTED POTATO SALAD WITH SOY CHORIZO AND CANTALOUPE …
From findrecipes.info
SPANISH PEASANTS POTATO SALAD | ENSALADA DE PATATAS CAMPESINA
From spainonafork.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love