Pairs well with Spanish Country Potato Salad (Ensalada de Patatas Campera)
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Spanish Country Potato Salad (Ensalada de Patatas Campera)
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A classic Spanish potato salad made with waxy potatoes, hard-boiled eggs, onions, tomatoes, corn, and pimento-stuffed olives, dressed in a simple extra virgin olive oil and white wine vinegar dressing. Served as a tapas appetizer or side dish, perfect at room temperature or chilled.
00:25:00 total
Serves 4
easy
Sides / Appetizer
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Ingredients
- potatoes - 1 kilogram (peeled, washed, patted dry, cut into 1/2 inch (1.5 cm) bite-sized pieces; use waxy potatoes like new potatoes, Yukon Gold, Golden Delight, or red potatoes)
- eggs - 4 (hard-boiled)
- onion - 1 medium (cut into small slices)
- roma tomatoes - 2 (roughly chopped)
- corn kernels - 1/3 cup (60 g) (canned corn used here)
- pimento stuffed Spanish green olives - 1 cup (120 g) (can substitute black olives if preferred)
- sea salt - to taste (used for seasoning potatoes and salad)
- freshly cracked black pepper - to taste (used for seasoning salad)
- extra virgin olive oil - 4 tablespoons (60 ml) (use good quality Spanish olive oil)
- white wine vinegar - 1 tablespoon (15 ml) (can substitute apple cider vinegar)
- garlic - 1 clove (finely grated or chopped)
Instructions
- Prepare Potatoes: Peel, wash, and pat dry 1 kg of waxy potatoes. Cut into 1/2 inch (1.5 cm) bite-sized pieces. Place potatoes in a stock pot in a flat layer and cover with just enough water to barely cover them. Season generously with sea salt. Bring to a boil over high heat.
- Boil Eggs: Place 4 eggs in a saucepan and cover with water just enough to barely cover them. Bring to a boil over high heat. Once boiling, cover with a lid and turn off the heat. Let eggs sit for 10 minutes to become perfectly hard-boiled.
- Cook Potatoes: Boil potatoes for 15 to 20 minutes until just cooked through but still al dente. Test by piercing with a toothpick; it should go in with some resistance. Avoid overcooking to prevent potatoes from breaking apart.
- Cool Potatoes: Drain potatoes in a colander and rinse under cold water to stop cooking and cool to room temperature. Shake off excess water and transfer potatoes to a large bowl.
- Prepare Salad Ingredients: Peel and finely chop the hard-boiled eggs. Add eggs to the bowl with potatoes. Add 1 medium sliced onion, 2 roughly chopped roma tomatoes, 1/3 cup (60 g) corn kernels, and 1 cup (120 g) pimento-stuffed Spanish green olives. Season with sea salt and freshly cracked black pepper.
- Make Dressing: In a small bowl, whisk together 4 tablespoons (60 ml) extra virgin olive oil, 1 tablespoon (15 ml) white wine vinegar, finely grated or chopped 1 clove garlic, a pinch of sea salt, and freshly cracked black pepper until well combined.
- Combine and Serve: Pour the dressing over the potato salad and gently mix until everything is well combined. Serve at room temperature or chilled. The salad can be stored in the fridge for 3 to 4 days.
