Potato salad. Spanish recipe. Andalusian tapas–Patatas Aliñadas "Papas Aliñás (Ep35) Sailing Kanoa

olive oil

🥗Healthier: avocado oil

💰Cheaper: sunflower oil

Avocado oil provides healthy fats while maintaining a similar flavor.

hard-boiled eggs

🥗Healthier: tofu

💰Cheaper: chickpeas

Tofu offers a protein alternative while chickpeas provide a budget-friendly option.

Boil potatoes in salted water until tender, about 15-20 minutes.

Drain potatoes and let cool until manageable.

Peel the cooled potatoes and cut into bite-sized pieces.

In a bowl, mix olive oil, vinegar, minced garlic, and lemon juice.

Add chopped onion, parsley, salt, black pepper, and paprika to the dressing.

Combine the dressing with the potato pieces, gently mixing to coat.

Chill the potato salad in the refrigerator for at least 30 minutes.

Slice cucumber and hard-boiled eggs for garnish.

Serve the chilled potatoes topped with cucumber, olives, and egg slices.

Drizzle with additional olive oil if desired.

Cooking Techniques

Spice Level:

Allergens