Spanish Summer Potato Salad
Marinated potatoes take center stage in this delightful salad, harmonizing with cucumber, eggs, peppers, and olives, all brought together with a sherry vinaigrette.
Ingredients
Serves 6 / Preparation: At least 2 hours in advance
- 1 ½ pounds new or red waxy potatoes
- ¼ cup fresh lemon juice
- 6 tablespoons extra-virgin olive oil
- 2 tablespoons sherry vinegar or red wine vinegar
- Salt to taste
- Freshly ground black pepper to taste
- ½ pound tomatoes cut into wedges
- 2 large hard-boiled eggs cut into wedges
- ¼ cup finely chopped small cucumber peeled or unpeeled
- 2 medium scallions finely chopped (about 2 tablespoons)
- ¼ cup finely chopped green bell pepper
- 12 black olives preferably Spanish
Instructions
- Place the potatoes and fresh lemon juice in a medium saucepan, covering them with cold water.
- Add salt, cover, and bring to a simmer over low heat.
- Cook for about 15 minutes or until the potatoes are tender when pierced with a knife.
- Drain and let them cool slightly.
- Peel and cut into thin slices.
- In a small bowl, whisk together the extra-virgin olive oil, sherry vinegar or red wine vinegar, salt, and freshly ground black pepper.
- In a shallow serving bowl, arrange the potato slices in layers.
- Drizzle each layer lightly with the vinaigrette, seasoning with salt and pepper.
- Arrange the tomato and egg wedges over the potatoes.
- Scatter the finely chopped cucumber, finely chopped scallions, finely chopped green bell pepper, and black olives over the top.
- Pour the remaining vinaigrette over the salad and toss gently to combine.
Notes / Tips / Wine Advice:
Serve the Spanish Summer Potato Salad at room temperature or refrigerate for at least 2 hours before serving it cold.
Enjoy your Spanish Summer Potato Salad – a refreshing medley of flavors perfect for warm days!