"Better than Potato Salad" Spanish Country Potato Salad Recipe

By Spain on a Fork · 35 min

Ingredients

Instructions

1. Peel the potatoes and cut them into bite-sized pieces about 1.25 cm thick. Put them in a stockpot in a single layer, add just enough water to barely cover, season generously with sea salt, and bring to a high heat.
2. Meanwhile, put the eggs in a saucepan with just enough water to barely cover them and bring to a boil over high heat. Cover, turn off the heat and leave for 10 minutes to hard-boil.
3. Cook the potatoes for 15-20 minutes until just al dente; check by piercing with a toothpick. Remove from the heat, drain, rinse under cold water, shake off excess water and transfer to a large bowl.
4. Roughly chop the hard-boiled eggs and add them to the potatoes with the sliced onion, chopped tomatoes, corn and olives. Season with salt and pepper.
5. Make the dressing: whisk 1/4 cup (60 ml) extra virgin olive oil, 1 tbsp (15 ml) white wine vinegar and the grated garlic in a bowl, seasoned with salt and pepper. Pour over the salad and mix gently.
6. Serve at room temperature or chilled, garnished with fresh parsley. It keeps up to 3-4 days in the fridge.

Summarized from Spain on a Fork's video. Watch it for the details.

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