Andalusian Potato Salad Recipe

Ingredients for Andalusian Potato Salad

• Yukon Gold Potatoes
• Sweet White Onion
• Tomatoes
• Scallions
• Extra Virgin Olive Oil
• Sherry Wine Vinegar
• Kosher Salt
• Fresh Flat Leaf Parsley

How to Make Andalusian Potato Salad

1. Place 1 pound of small yellow potatoes in a medium saucepan. Add enough cold water to cover by 2 inches and bring to a boil over medium-high heat.
2. Reduce heat to medium, partially cover, and simmer until potatoes are fork-tender, about 30-35 minutes.
3. Drain the potatoes and let them cool slightly.
4. Once cool enough to handle, peel and finely dice the potatoes.
5. In a large bowl, combine the diced potatoes, 1/2 cup finely chopped white onion, 1/2 cup finely chopped green bell pepper, 1/2 cup diced tomato (optional), 1/4 cup finely chopped scallions (optional), 1/3 cup high-quality extra virgin olive oil, and 6 tablespoons sherry vinegar.
6. Season generously with salt and freshly ground black pepper to taste.
7. Gently toss everything together, lightly crushing some of the potatoes with a fork or potato masher to achieve a slightly mashed texture.
8. Let the salad stand at room temperature for at least 2 hours (or up to 4 hours) to allow the flavors to meld and the potatoes to absorb the dressing.
9. Taste and adjust seasoning, adding more sherry vinegar if needed.
10. Before serving, gently stir the salad. Spread it on a serving platter, sprinkle with 2 tablespoons of chopped fresh parsley, and drizzle with the remaining olive oil.