Spanish country potato salad
Spanish cuisine · Spain on a Fork · ♥ 1.2K likes · 14.7K views · 6 min video
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Read about potatoes in the BrightCulinary Book
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Ingredients
Method
Techniques
- 1 kg potatoes
Cut the peeled potatoes into half-inch bite-sized pieces.
- water
- sea salt
- 4 whole eggs
Lay the potatoes flat in a stock pot, barely cover with water, season generously with sea salt and heat on high.
Put the eggs in a saucepan, barely cover with water, heat on high; at a boil, cover, turn off the heat and leave 10 minutes for hard boiled eggs.
Cook the potatoes 15 to 20 minutes, just cooked through and al dente; a toothpick should go in with some resistance. Do not overcook or they break apart.
Drain in a colander and rinse under cold water to stop the cooking and bring to room temperature; shake off excess water and transfer to a large bowl.
- 1 whole onion
- 2 whole Roma tomatoes
- ⅓ cup corn kernels
- 120 g pimento stuffed Spanish green olives
Finely chop the eggs and add them with the sliced onion, chopped tomatoes, corn and olives. Season with sea salt and black pepper.
- sea salt
- black pepper
- 60 ml extra virgin olive oil
- 15 ml white wine vinegar
- 1 clove garlic
For the dressing, combine the olive oil, white wine vinegar, grated garlic, sea salt and black pepper in a bowl and whisk.