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
- 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, 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.