This Spanish potato salad is a fresh no-mayo potato salad made with boiled potatoes, sweet oranges, red onion, green olives, olive oil, and red wine vinegar. It is simple, bright, and perfect when you want a light Mediterranean side dish that still feels satisfying.
Why You'll Love My Spanish Potato Salad
- It is a no-mayo potato salad, so it feels fresh and light.
- The orange adds a sweet, juicy contrast to the potatoes and olives.
- It uses simple ingredients but still tastes special.
- It works well as a side dish for fish, chicken, seafood, or tapas-style meals.
This is the kind of salad that feels very natural to me because it uses ingredients I always associate with simple Spanish cooking: potatoes, oranges, olives, onion, and good olive oil. It is not heavy or complicated, but it has that fresh, sunny flavor that makes a simple plate feel complete. I love recipes like this because they sit beautifully next to Spanish dishes like Spanish Chicken and Rice with Runner Beans, Spanish Garlic Shrimp, or a simple plate of Patatas Bravas, without needing a creamy dressing or too many extras.
What makes this salad work so well is the contrast. The potatoes are soft and mild, the oranges are juicy and sweet, the red onion adds a sharp bite, and the olives bring that salty Mediterranean flavor. The olive oil and red wine vinegar pull everything together without covering up the ingredients. It reminds me of the kind of side dish I want with grilled fish, roasted chicken, or a simple tapas spread with Mojo Sauce and Salsa Brava on the table.
Key Ingredients in Spanish Potato Salad
These ingredients work together to create a fresh, bright, and balanced Spanish potato salad.
- 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: The oranges are what make this salad feel special. They add sweetness, juice, and a fresh citrus flavor that keeps the potatoes from feeling heavy.
- Red Onion: I prefer the red onion sliced very thin so it gives the salad a clean, sharp bite without overpowering the sweetness of the orange.
- Green Olives: The olives bring that salty Mediterranean flavor I love. For me, they are what make the whole salad taste more Spanish and balanced.
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: Peel the 3 boiled potatoes, then cut them into thick, even rounds. Arrange the slices across a large serving plate, slightly overlapping them as you go.
2. Prepare and Add the Oranges: Cut away the peel and white pith from the 2 oranges, then slice them into rounds. Place the orange slices over and between the potatoes so they are spread evenly across the plate.
3. Slice and Scatter the Red Onion: Thinly slice the 1 red onion into half-moons. Separate the slices with your fingers, then scatter them generously over the potatoes and oranges.
4. Add the Olives and Dressing: Top the salad with 2 oz / 50 g green olives. Sprinkle with ¼ teaspoon salt, then drizzle over 4 tablespoons extra virgin olive oil and 2 tablespoons red wine vinegar before serving.
Tips for Spanish Potato Salad
Use Good Extra Virgin Olive Oil: Because the dressing is so simple, the olive oil makes a big difference. I like using one with a fruity flavor because it works beautifully with the orange.
Season the Potatoes Well: Potatoes can taste a little flat if they are under-seasoned, so make sure the salt touches the potatoes and not only the top of the salad.
Serve It at Room Temperature: This salad tastes better to me when it is not fridge-cold. The orange feels juicier, the olive oil tastes smoother, and the potatoes have a better texture.
Choose Juicy, Sweet Oranges: The orange is one of the main flavors here, so I always try to use oranges that feel heavy for their size. They give the salad more juice and a fresher flavor.
Storage
This Spanish potato salad is best served fresh or shortly after preparing it. If there are leftovers, I like keeping them in an airtight container in the fridge for up to 1 day. The oranges will release more juice as they sit, so give everything a gentle spoon over before serving again.
What to Serve with Spanish Potato Salad
I would serve this salad with simple grilled chicken, baked fish, shrimp skewers, or a tapas-style spread. It would be lovely with Spanish Chicken Skewers, Spanish Paella, or Allioli Sauce spooned alongside roasted vegetables or potatoes.
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Recipe
Spanish Potato Salad with Orange and Olives
Ingredients
- 3 boiled potatoes - peeled and sliced
- 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 tablespoon extra virgin olive oil
- 2 tablespoon red wine vinegar
Instructions
- Peel and slice the 3 boiled potatoes into thick rounds, then arrange them on a serving plate.
- Peel the 2 oranges, removing as much white pith as possible, then slice them into rounds.
- Arrange the orange slices over the potatoes, letting them slightly overlap.
- Thinly slice 1 medium red onion and scatter it over the potatoes and oranges.
- Add 50 g pitted green olives over the top.
- Sprinkle with ¼ tsp salt, then drizzle with 4 tbsp extra virgin olive oil and 2 tbsp red wine vinegar.
- Serve straight away, or let the salad rest for 10 minutes so the potatoes absorb the olive oil, vinegar, and orange flavor.
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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