Forktionary

Andalusian Potato Salad Recipe

Experience the vibrant flavors of Andalusia with this authentic Papas Alioli recipe! This isn't your average potato salad – tender, slightly mashed potatoes are tossed with sweet onions, crisp peppers, and juicy tomatoes, then generously bathed in the finest olive oil and sherry vinegar. The secret? Using high-quality ingredients and achieving that perfect balance of creamy texture and tangy dressing. This easy-to-follow recipe will transport your taste buds straight to a bustling tapas bar in Spain. Perfect as a side dish or a light meal!

Prep Time 25 mins
Cook Time 37 mins
Calories 176.7 kcal
Protein 3g
Rating 5.0 (2 Reviews)
Andalusian Potato Salad 102

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Andalusian Potato Salad

  • 1 pound Yukon Gold Potatoes
  • 1/2 cup finely chopped Sweet White Onion
  • 1/2 cup diced Tomatoes (optional)
  • 1/4 cup finely chopped Scallions (optional)
  • 1/3 cup Extra Virgin Olive Oil
  • 6 tablespoons Sherry Wine Vinegar
  • Kosher Salt, to taste
  • 2 tablespoons chopped Fresh Flat Leaf Parsley
  • 1/2 cup finely chopped Green Bell Pepper
  • Freshly ground Black Pepper, to taste

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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.

Nutrition Information (Approximate per serving)

Sodium

0 g

Sugar

8g

Fat

9g

Carbs

4g

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60 Minutes Or Less Time To Make Course Main Ingredient Preparation Salads Potatoes Vegetables Easy 3 Steps Or Less