Potato Salad With a Spanish Twist

This easy recipe is not necessarily a Spanish recipe… but I think the inclusion of alioli means I just just about get away with squeezing it in here. It is really easy to prepare, and goes fantastically as a side dish whenever you would have salad. I am not including a method to make the mayonnaise element from scratch – because sometimes laziness is ok… and speed counts. Here we go…

Ingredients for Potato salad with a Spanish twist

There are no measurements as such… because this really should be done to personal taste. But a couple of handfuls of the cooked potatoes would require a heaped tablespoon of mayonnaise, 1 crushed garlic clove and a quarter teaspoon of chopped fresh herbs.

• Potatoes. Small new potatoes work really well in this but you can use any really.
• Alioli (traditional alioli recipe) or… … … mayonnaise mixed with crushed garlic
• Your choice of freshly chopped herbs. I like it with mint, but parsley or dill work well too. Your flavours… your choice.
• Salt to taste

Method

• Chop the potatoes in half if they are the small ones, or into large chunks if you have gone for a bigger spud. Up to you if you peel them. I don’t, but do give them a good scrub if they’re unpeeled.
• Boil until you can insert a knife into them, but not as long that they fall apart
• Bang them in a bowl and sprinkle a little salt over them.
• Add a dollop or two of alioli plus the finely chopped fresh parsley or mint
• Stir well and refrigerate when it has cooled down a bit.

I have to be honest – I eat this when it is still warm too.

Elle Draper

Elle, along with Alan, is the owner of Spain Buddy and the busy web design business – Spain Web Design by Gandy-Draper.
Born a “Norverner”, she then spent most of her life “Dann Saff” before moving to Spain in 2006. Elle’s loves are Alan, the internet, dogs, good food, and dry white wine – although not necessarily in that order.