SPANISH POTATO SALAD
Steps:
- Cook 1 1/2 pounds quartered red-skinned potatoes in simmering salted water until tender, 10 to 15 minutes. Drain; cool slightly. Combine 1/4 cup each chopped pimientos, celery and green olives, 2 tablespoons each chopped parsley, sherry vinegar and mayonnaise, 1 tablespoon each olive oil and chopped shallot and 1/4 teaspoon smoked paprika. Toss with the potatoes; season with salt and pepper.
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Shayan Shani
[email protected]This salad is the perfect side dish for a summer cookout.
Safa Msalm
[email protected]I'm allergic to eggs, so I used vegan mayonnaise in the dressing. It worked perfectly.
Netra Mahato
[email protected]This salad is a great way to get your kids to eat their vegetables.
Zothani Sibiya
[email protected]I added some crumbled bacon to the salad for extra flavor. It was a great addition.
brenda malesa
[email protected]I'm not a big fan of bell peppers, so I substituted them with chopped celery. It turned out great!
Md Norbosor
[email protected]This recipe is a keeper. I'll definitely be making it again.
Talia Williams
[email protected]I love that this salad can be served warm or cold. It's perfect for any occasion.
Asare Angela
[email protected]This salad is so easy to make. I had it ready in less than 30 minutes.
Pheeni Butt
[email protected]I'm not a huge fan of mayonnaise-based potato salads, but this one is different. The dressing is light and tangy, and the potatoes are cooked perfectly.
Marnus Venter
[email protected]This recipe is a great way to use up leftover potatoes. I always have a few extra potatoes lying around, so it's nice to have a recipe that I can use them in.
Olaonipekunolamide Kabir
[email protected]I made this salad for a party last weekend and it was a huge hit! Everyone loved the tangy dressing and the tender potatoes.
Wondimagegnehu Abebe
[email protected]This Spanish potato salad is a delicious and refreshing side dish. It's perfect for summer potlucks and BBQs.