Spanish Potato Salad

This Spanish potato salad is a fresh, no-mayo side dish made with tender potatoes, hard-boiled eggs, onion, parsley, extra virgin olive oil, and white wine vinegar. Simple ingredients come together to create a light and flavorful salad that works for everything from family dinners to summer gatherings.

Growing up in Spain, simple potato salads like this were common, especially during the warmer months. They often appeared in the center of the table alongside grilled meats, seafood, or a loaf of crusty bread. I would happily serve it with pollo al ajillo, Spanish garlic shrimp, or a plate of pan con tomate. What I always liked about this salad was how uncomplicated it was. There was no heavy dressing hiding the ingredients, just good olive oil, vinegar, and fresh herbs bringing everything together. 

This Spanish potato salad recipe follows that same tradition. The warm potatoes absorb the olive oil and vinegar, while the eggs add richness, and the onion brings a gentle bite. It is one of those dishes that tastes even better after sitting for a little while, giving the flavors time to blend together. Whether you serve it as a side dish, a light lunch, or part of a tapas spread, it is a recipe that never goes out of style. 

Key Ingredients in Spanish Potato Salad

You'll find the exact measurements in the recipe card, but here's a closer look at key ingredients and why I use them.

• Potatoes, Eggs & Onion: I use Yukon Gold potatoes because they stay tender without falling apart. The eggs add richness, while the onion gives the salad a little crunch and flavor. 
• Fresh Parsley: Fresh parsley brightens the entire dish and adds a fresh Mediterranean touch that works beautifully with the potatoes. 
• Olive Oil & White Wine Vinegar: I keep the dressing simple with extra virgin olive oil and white wine vinegar. Together they create a light dressing that lets the ingredients shine. 
• Salt: A little salt is all that is needed to bring everything together and enhance the natural flavors. 

How to Make Spanish Potato Salad

You can find the complete printable recipe with measurements below, but for now, here's a quick overview of how it goes:

1. Cook the Potatoes and Eggs: Place the Yukon Gold potatoes and eggs in a large pot, cover with water, and bring to a boil. Cook until the potatoes are tender and the eggs are hard-boiled.

2. Prepare the Onion: While the potatoes and eggs cook, thinly slice the onion and place it in a large serving dish.

3. Assemble the Salad: Peel and chop the eggs, then drain, peel, and cut the warm potatoes into chunks. Add everything to the serving dish with the onion.

4. Dress and Serve: Add the parsley, salt, extra virgin olive oil, and white wine vinegar. Gently toss until evenly combined, then serve.

Helpful Swaps

• Use Red Onion Instead of Yellow Onion: If that's what I have on hand, I use red onion for a slightly sharper flavor and a bit more color. 
• Try Red Wine Vinegar: Red wine vinegar works well in place of white wine vinegar and gives the salad a slightly deeper flavor. 
• Add Chives or Cilantro: If I run out of parsley, I sometimes use fresh chives or cilantro for a different but equally fresh finish. 

Storage

I store leftover Spanish potato salad in an airtight container in the refrigerator for up to 3 days. The flavors continue to develop as it sits, so it often tastes even better the next day. Give it a gentle stir before serving. 

What to Serve With Spanish Potato Salad

I like serving this Spanish potato salad with baked cod, salmon stew, meatballs in almond sauce, or chicken with prunes and apricots. The simple olive oil and vinegar dressing complements both seafood and meat beautifully without overpowering them. For a more relaxed meal, I often add some pan con tomate and crusty bread. It is also a great addition to a tapas-style spread where everyone can help themselves to a little of everything. 

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Recipe

Spanish Potato Salad (Patatas Aliñadas)

This Spanish potato salad is made with tender potatoes, hard-boiled eggs, onion, parsley, olive oil, and white wine vinegar. It's a simple no-mayo potato salad that's fresh, light, and full of Mediterranean flavor.

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Course: Salad

Cuisine: Mediterranean, Spanish

Prep Time: 10 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 35 minutes minutes

Servings: 6

Calories: 220

Author: Estefania

Ingredients 

US CustomaryMetric

• ▢ 750 g Yukon Gold potatoes 
• ▢ 3 large eggs
• ▢ 1 medium yellow onion - thinly sliced
• ▢ 30 g finely chopped fresh parsley
• ▢ ½ teaspoon salt
• ▢ 4 tablespoon extra virgin olive oil
• ▢ 2 tablespoon white wine vinegar

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Instructions

• Place 1¾ lb (750 g) potatoes in a pot of water. Add 3 large eggs to the same pot and boil until the potatoes are tender and the eggs are hard-boiled.
• Thinly slice 1 medium onion, then place the sliced onion directly into a large serving dish.
• Remove the eggs from the pot, peel them, cut them into pieces, and add them to the serving dish with the onion.
• Drain the potatoes, peel them, cut them into chunks, and add them to the serving dish.
• Finely chop ½ cup (30 g) fresh parsley and add it over the potatoes, eggs, and onion.
• Add ½ teaspoon salt, ¼ cup (60 ml) extra virgin olive oil, and 2 tablespoons (30 ml) white wine vinegar.
• Gently toss everything together until well combined.

Notes

Dress the Potatoes While Warm: I like adding the extra virgin olive oil and vinegar while the potatoes are still warm because they soak up the dressing much better.  

Keep the Potato Pieces Chunky: I don’t cut them too small, so they stay soft but still hold their shape when mixed.  

Use Good Olive Oil: Since this salad has very few ingredients, I like using a good extra virgin olive oil because the flavor really comes through.  

Let It Sit Before Serving: I usually let the salad rest for 10–15 minutes so the onion, parsley, vinegar, and olive oil have time to blend together.  

Storage: I keep leftovers in an airtight container in the fridge for up to 3 days. 

Nutrition

Calories: 220kcal | Carbohydrates: 24g | Protein: 6g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 82mg | Sodium: 237mg | Potassium: 613mg | Fiber: 3g | Sugar: 2g | Vitamin A: 543IU | Vitamin C: 33mg | Calcium: 39mg | Iron: 2mg

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.