This Spanish potato salad, or patatas aliñadas, combines tender Yukon Gold potatoes, eggs, raw onion, and parsley with olive oil and white wine vinegar. It uses no mayonnaise and comes together in 30 minutes, ready to serve at room temperature or cold.
Why You'll Love My Spanish Potato Salad
- No mayonnaise needed: Olive oil and white wine vinegar create a simple dressing without hiding the potatoes, eggs, or herbs.
- One pot for two ingredients: The potatoes and eggs cook together, with the eggs removed after 10 minutes.
- Only seven ingredients: A short ingredient list keeps the preparation straightforward and the flavors distinct.
- Flexible serving temperature: Serve the finished salad at room temperature or refrigerate it until cold.
Growing up in Spain, I often saw simple potato salads like this during the warmer months. They usually sat in the center of the table beside grilled food, seafood, or crusty bread. I still serve this salad with gambas al ajillo and pan con tomate for a relaxed Spanish meal. Its uncomplicated dressing is exactly what keeps the recipe useful for me today.
I like how white wine vinegar sharpens the olive oil without covering the potatoes. The eggs add richness, while thin raw onion gives every serving a gentle bite. I cook the eggs and potatoes together, removing the eggs after 10 minutes. The potatoes continue until a knife slides easily through their centers. That simple potato-and-egg combination also appears in tortilla española, although this salad stays loose and vinegar-dressed. Gentle tossing keeps the potato chunks and egg pieces distinct.
Key Ingredients in Spanish Potato Salad
The complete measurements are in the recipe card, but these ingredients define the finished salad.
- Yukon Gold potatoes: I use Yukon Gold potatoes because they become tender while still holding their shape after cutting.
- Eggs and onion: For me, the eggs add richness while thinly sliced raw onion brings bite and texture.
- Fresh parsley: I add the parsley at the end so its color and herbal flavor remain noticeable throughout the salad.
- Olive oil and vinegar: I keep the dressing simple so the extra-virgin olive oil and white wine vinegar support the main ingredients.
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.
My Best Tips for Patatas Aliñadas
- Use two timers: Set one for the eggs and another for the potatoes so each ingredient cooks for the correct time.
- Slice the onion thinly: Thin slices distribute the raw onion throughout the salad without dominating each bite.
- Add parsley at the end: Finely chopped parsley stays visible and spreads more evenly when added during final assembly.
- Taste before serving: Check the seasoning after mixing because the potatoes and eggs may need a final adjustment.
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)
Ingredients
- 750 g Yukon Gold potatoes
- 3 large eggs
- 1 medium yellow onion - thinly sliced
- 30 g fresh parsley - finely chopped
- ½ teaspoon salt
- 4 tablespoons extra virgin olive oil
- 2 tablespoons white wine vinegar
Instructions
- Bring a large pot of water to a boil. Carefully add 750 g Yukon Gold potatoes and 3 large eggs. Once the water returns to a boil, cook the eggs for 10 minutes, then remove them. Continue cooking the potatoes for about 20 minutes in total, until a knife slides easily into the center.
- While the potatoes and eggs cook, thinly slice 1 medium yellow onion and place it in a large serving dish.
- Peel the cooked eggs, cut them into pieces, and add them to the onion.
- Drain the potatoes, peel them, and cut them into chunks. Add them to the serving dish.
- Add 30 g fresh parsley, finely chopped, ½ teaspoon salt, 4 tablespoons extra virgin olive oil, and 2 tablespoons white wine vinegar. Toss gently until evenly combined. Serve at room temperature, or refrigerate until cold if time allows.
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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