Time 45m Yield 8 Number Of Ingredients 9 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.
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.
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.
Time 50m Number Of Ingredients 10 Steps:
Wash and peel the potatoes and carrots. Cut them into cubes, the size you want, though the final size of the carrots should be smaller. Bring them to a boil in a large pot covered with water. Cook them for 25 minutes and when that time passes add the eggs. Continue cooking everything for 10 more minutes so the eggs get cooked. Drain them and let them cool, if you put them in a bowl and cover them with a bag you can let them cool in the fridge and you’ll save some time. Meanwhile cut the olives, this step is optional but I recommend that you do it especially if your olives have a pit. Grab the bowl with the boiled vegetables, cut the boiled eggs, and put them there too. Now mix the peas, tuna, parsley, and mayonnaise in that same bowl. The final amount of mayonnaise is up to you, but if you use the listed amount, it’ll be perfect.
Time 25m Number Of Ingredients 0 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.
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.
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
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.
More about “spanish potato salad recipes”
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!
