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
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.
SPANISH-STYLE POTATO SALAD
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
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
SMOKY POTATO SALAD WITH BACON
I made this potato salad with bacon up on a Sunday afternoon that I was entertaining family. It is a delicious recipe that can be served at any temperature, though room temperature seems to be when the flavors are at their best! Perfect to take to any party!
Provided by Amanda W
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Time 40m
Yield 8
Number Of Ingredients 12
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and cut into bite-sized pieces.
- At the same time, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and chop when cool enough to handle. Transfer 3 tablespoons bacon drippings to a large bowl.
- Add mayonnaise, Parmesan cheese, paprika, mustard powder, parsley, chives, Worcestershire sauce, garlic, and seasoned salt to the bacon drippings and whisk until combined. Stir in red onion and chopped bacon. Fold in cooked potatoes. Serve at room temperature.
Nutrition Facts : Calories 352.5 calories, Carbohydrate 21.3 g, Cholesterol 22.8 mg, Fat 27.1 g, Fiber 2.5 g, Protein 7.4 g, SaturatedFat 5 g, Sodium 537.6 mg, Sugar 2.1 g
SMOKY SPANISH POTATOES AND EGGS
This quick recipe makes as good a smoky-spicy breakfast as it does dinner. The flavors combine two tapas favorites, patatas bravas and huevos rotos.
Provided by Kendra Vaculin
Categories Dinner Breakfast Brunch Lunch Chile Pepper Hot Pepper Potato Egg Tomato Peanut Free Dairy Free Soy Free Tree Nut Free Wheat/Gluten-Free
Yield 2-3 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 450°F. Place potatoes on a sheet pan and drizzle with 2 Tbsp. olive oil and season with 1 tsp. kosher salt. Toss to coat. Spread into an even layer and roast, tossing halfway through, until tender and starting to brown, 25 minutes.
- While the potatoes roast, in a large, oven-safe skillet, heat 1 Tbsp. olive oil over medium-high. Add onion and cook, stirring occasionally, until slightly softened, about 4 minutes. Add garlic and cook, stirring occasionally, until fragrant, about 1 minute. Add chiles, sauce, tomato paste, paprika, and cumin and cook, stirring frequently, until the onions are coated and the mixture has darkened slightly, 1 to 2 minutes. Turn off heat and immediately add sherry vinegar; scrape up any browned bits on the bottom of the pan and stir to combine.
- Transfer the onion-chiles mixture to a food processor or blender (reserve the pan; there's no need to wash it). Add the tomato and season with black pepper and ¾ tsp. salt. Pulse, scraping down the sides of the food processor as needed, until the mixture forms a mostly smooth, thick paste.
- Reduce oven temperature to 375°F. Transfer roasted potatoes to the reserved skillet; add the sauce and stir to thoroughly coat. Use a spoon or spatula to create three wells in the potato mixture; drizzle 2 tsp. olive oil between the three wells. Crack an egg into each well and season with salt and pepper. Bake until the whites of the eggs are set but the yolk is still runny, about 6-8 minutes. Top with chopped parsley and mayonnaise before serving.
SMOKY LOBSTER SALAD WITH POTATOES
This salad is a riff on a traditional Spanish dish, pulpo a la gallega, a favorite item on tapas bar menus all over the country. It is essentially boiled octopus and potatoes, sliced and served with a good drizzle of olive oil and a dusting of smoky pimentón. This version uses lobster instead, and adds strips of roasted pepper and cherry tomatoes.
Provided by David Tanis
Categories seafood, appetizer
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of well-salted water to a boil. Add potatoes and lobsters, let the water return to the boil and simmer for 15 minutes. Remove lobsters and let cool to room temperature. Probe potatoes with a small knife to make sure they are fully cooked, then drain and let cool to room temperature. (Alternatively, cook potatoes in a separate pot.)
- Meanwhile, roast the peppers: Place whole peppers over the flames of a gas stovetop burner turned to high, under the broiler or over a bed of hot coals. Turn the peppers frequently with tongs, allowing the skins to completely blacken, about 5 minutes. Remove from heat, and place in a bowl.
- When the peppers cool, cut them in half, top to bottom. Use a spoon to remove the seeds, then place the peppers flat on a cutting board blackened-side up. With a paring knife, scrape away the charred skin and wipe with a paper towel. Don't worry if a few charred specks remain- do not rinse. Cut peppers into 1/2-inch-wide strips.
- Remove lobster meat from shell. (A pair of strong kitchen shears is a good tool to use.) Cut tail meat crosswise into 1/2-inch slices, and claw meat into similar pieces. Reserve knuckle and head meat for a cook's treat.
- To make the salad, slice the potatoes into 1/4-inch slices and arrange in one layer on a large platter without crowding. Top each potato slice with a piece of lobster. Drape pepper strips over lobster and decorate with cherry tomatoes.
- Sprinkle lightly with salt and drizzle generously with olive oil. Dust surface with pimentón. Garnish with parsley leaves and serve at room temperature.
Nutrition Facts : @context http, Calories 365, UnsaturatedFat 9 grams, Carbohydrate 25 grams, Fat 11 grams, Fiber 4 grams, Protein 41 grams, SaturatedFat 2 grams, Sodium 1041 milligrams, Sugar 4 grams, TransFat 0 grams
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!
SMOKY POTATO SALAD WITH SHERRY VINAIGRETTE
Sherry vinegar and sweet smoked paprika are the powerhouse ingredients behind this Spanish-style side dish.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 6
Steps:
- Boil potatoes in a large pot of salted water until fork-tender, 10 to 12 minutes. Drain and immediately toss with vinegar, oil, and paprika; season with salt and pepper. Let cool to room temperature, stirring occasionally. Serve, sprinkled with scallions.
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SMOKY SPANISH POTATO SALAD · CHEF NOT REQUIRED...
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Reviews 4Category Salad, Side DishCuisine Modern AustralianTotal Time 30 mins
- Bring a large saucepan of salted water to the boil, then add the chopped potatoes (1 kg/2 lbs) then bring back to the boil and cook for 5 minutes. Drain the potatoes and set aside.
- To make the dressing, in a small bowl combine mayonnaise (¾ cup), wholegrain mustard (1 tsp), smoked paprika (1 tsp), garlic powder (¼ tsp), and onion powder (¼ tsp) and mix well. Add lemon juice (2-3 tbsp) 1 tbsp at a time to taste, and then add salt and pepper to taste. Then set aside.
- In a large bowl, combine cooked potatoes with the chopped boiled eggs (4 with a few slices reserved for garnish), chopped tomatoes (4), chargrilled capsicum (⅓ cup - chopped), finely chopped chives (1 tbsp), parsley leaves (⅓ cup - finely chopped). Gently mix to combine.
- Add dressing to salad, mixing again gently to combine. Garnish with reserved slices of egg and serve.
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- Place cut potatoes into a pot, cover with water, and add 1 tablespoon of table salt. Boil for about 20-25 minutes, until the potatoes are fork-tender. Drain and cool off.
- Prepare the dressing: In a jar mix together the vinegar, garlic, mustard, olive oil, both types of paprika, remaining salt & pepper. Shake to combine.
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