Spanish Potato & Tomato Salad | HEALTHY and Delicious Recipe

By Spain on a Fork · 20 min

Ingredients

Instructions

1. Peel and wash the potatoes, cut into 1 cm (about 1/4 inch) rounds, put them in a pot, season with sea salt and boil over high heat.
2. After 15-20 minutes, check with a fork or toothpick: they are ready when it goes in easily but with some resistance. Don't overcook. Drain and set aside.
3. Make the vinaigrette: pound the chopped garlic, parsley and a pinch of sea salt in a mortar into a paste, then stir in the olive oil and sherry vinegar, season with a little sea salt and black pepper, and set aside.
4. When the potatoes are cool enough to handle, arrange them in a single layer on a serving dish.
5. Cut the tomatoes into 1/4 inch (0.635 cm) rounds, place them over the potatoes, season with sea salt and black pepper.
6. Spread the vinaigrette evenly over the salad. Serve at room temperature or chilled.

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

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