Spanish Potato Salad (Patatas Aliñadas)
This no-mayo Spanish potato salad combines potatoes, eggs, onion, and parsley with an olive oil and white wine vinegar dressing. Serve it at room temperature or cold.
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
Add ingredients carefully: Lower the potatoes and eggs gently into the hot water to reduce splashing and cracked shells.
Check potato doneness: A knife should slide easily into the center without the potato breaking apart.
Mix gently: Fold the dressing through the salad carefully so the potato chunks and egg pieces remain defined.
Choose the serving temperature: Serve at room temperature or refrigerate until cold; optional chilling is not included in the total time.
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
