Spanish potato salad with orange combines boiled potatoes, sweet citrus, red onion, and green olives with a simple olive oil vinaigrette. This 10-minute, no-mayo side dish is my simplified meatless variation inspired by Ensalada Malagueña.
Why You'll Love My Spanish Potato Salad
- Ready in 10 minutes: With the potatoes already boiled and cooled, the salad comes together quickly.
- Fresh, savory contrast: Sweet orange balances the mild potatoes, sharp onion, and salty olives.
- No mayonnaise: Extra-virgin olive oil and red wine vinegar make a light, tangy dressing.
- Flexible serving: Serve it immediately or let it rest briefly so the potatoes absorb more flavor.
This recipe is my simplified meatless interpretation of Ensalada Malagueña, rather than a traditional version of the Málaga salad. I kept the potatoes, orange, onion, and olives but left out the cod and eggs commonly used in the dish. Unlike my Spanish potato salad, this version gets its distinctive sweetness and freshness from sliced oranges. The result is a lighter salad that keeps the citrus at the center.
I like how the mild potatoes absorb the orange juice, olive oil, and vinegar without losing their shape. Cooling them before slicing helps create neat layers that are easy to arrange. Thinly sliced onion adds sharpness, while green olives bring a salty contrast. The vinaigrette stays light, as it does in my Spanish tuna salad with tomatoes. A short rest lets the dressing settle into the potatoes and brings the flavors together.
Key Ingredients in Spanish Potato Salad
This short ingredient list works because each element brings a different flavor or texture.
- Boiled potatoes: I like using potatoes that have cooled after boiling because they slice more neatly and soak up the olive oil and vinegar without falling apart too much.
- Oranges: For me, their sweetness and juice make this potato salad especially fresh and distinctive.
- Red onion and green olives: I slice the onion thinly and use olives for sharpness, saltiness, and Spanish character.
- Extra-virgin olive oil and red wine vinegar: I keep the dressing simple so it supports the citrus without masking it.
How to Make Spanish Potato Salad
Follow these simple steps to prepare this fresh no-mayo potato salad. You can find the complete printable recipe with measurements below.
1. Peel and slice the potatoes: Cut the cooled potatoes into thick, even rounds. Arrange them on a platter with slight overlaps.
2. Prepare the oranges: Peel the oranges, remove as much white pith as possible, and slice them into rounds. Tuck them over and between the potatoes.
3. Add the onion: Slice the onion into thin half-moons, separate the pieces, and scatter them over the platter.
4. Add the Olives, Dress and serve.: Top the salad with green olives. Season the salad, then drizzle it evenly with olive oil and red wine vinegar. Serve immediately or let it rest briefly.
Tips for Spanish Potato Salad
- Choose juicy oranges: Oranges that feel heavy for their size usually provide plenty of juice for the dressing.
- Use flavorful olive oil: A fruity extra-virgin olive oil complements the orange without making the salad feel heavy.
- Season the potato layer: Distributing the salt across the potatoes helps flavor the mildest ingredient directly.
- Serve at room temperature: If refrigerated, let the salad lose its deep chill before serving for a softer texture and fuller flavor.
Storage
I keep leftovers covered in the refrigerator for up to one day. The oranges release more juice as the salad sits, so I gently spoon the dressing over the potatoes again before serving.
What to Serve with Spanish Potato Salad
I like this bright salad with oven-baked trout, Spanish chicken skewers, or Mediterranean shrimp skewers. Each pairing gives the soft potatoes and juicy orange a savory main dish without competing with the vinaigrette.
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Recipe
Spanish Potato Salad with Orange and Olives
Ingredients
- 3 medium potatoes - boiled and cooled
- 2 oranges - peeled and sliced into rounds
- 1 medium red onion - thinly sliced
- 50 g pitted green olives - preferably pimento-stuffed
- ¼ teaspoon salt
- 4 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
Instructions
- Peel the 3 medium potatoes, boiled, and cut them into thick, even rounds. Arrange them across a large serving platter, slightly overlapping the slices.
- Peel the 2 oranges, removing as much white pith as possible. Slice them into rounds and arrange them over and between the potatoes.
- Thinly slice the 1 medium red onion into half-moons and separate the slices. Scatter them over the potatoes and oranges, then add the 50 g pitted green olives.
- Finish the Spanish potato salad with ¼ teaspoon salt, 4 tablespoons extra virgin olive oil, and 2 tablespoons red wine vinegar. Serve immediately or rest for 10 minutes before serving.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
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