Spanish Potato Salad with Orange and Olives

Close up of Spanish potato salad with orange slices, green olives, and thinly sliced red onion on a white serving platter.

Spanish Potato Salad with Orange and Olives

This Spanish potato salad combines boiled potatoes, oranges, red onion, and green olives with an olive oil and red wine vinegar dressing. It is a 10-minute, no-mayo side dish and a simplified meatless variation inspired by Ensalada Malagueña.

Recipe Developer-Estefania

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Prep Time 10

Total Time 10

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

Timing: The 10-minute preparation and total time assume the potatoes are already boiled and cooled.

Potato texture: Allow the boiled potatoes to cool before slicing so the rounds hold their shape on the platter.

Orange preparation: Remove as much white pith as possible to prevent bitterness from competing with the sweet orange.

Optional rest: Resting the salad for 10 minutes allows the potatoes to absorb some of the dressing and orange juice.

Nutrition