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

A fresh Spanish potato salad made with boiled potatoes, sweet oranges, red onion, green olives, olive oil, and red wine vinegar. This no-mayo potato salad is light, bright, and perfect as a simple Mediterranean side dish.

Recipe Developer-Estefania

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Prep Time 15

Total Time 15

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

Use Potatoes that Have Cooled Slightly: I prefer letting the boiled potatoes cool before slicing because they stay firmer and don’t break apart as easily on the plate.

Slice the Onion very Thin: A thin red onion slice gives the salad that sharp, fresh bite without taking over the sweetness of the orange.

Remove as Much White Pith as Possible: This makes a big difference for me because the orange tastes sweeter and cleaner without any bitterness.

Let the Salad Sit for a Few Minutes: Even 10 minutes helps the potatoes absorb the olive oil, vinegar, and orange juices, so the whole salad tastes more balanced.

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