Recipe for Spanish Potato Salad with Rosemary

Name: Spanish Potato Salad with Rosemary
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Ingredients: 2 1/2 pounds thin-skinned white potatoes, unpeeled (cut into 1/4-inch-thick rounds); 6 tablespoons Spanish Extra Virgin Olive Oil (EVO) (the greener the better); 1/4 cup fresh pressed lemon juice; 2 tablespoons drained little capers (or chopped chilled pickles); 2 tablespoons fresh rosemary chopped (this is as important as the potatoes); 1 1/2 teaspoons minced garlic (or green chives if you're garlic intolerant); 8 tablespoons sliced green onions (or you can use boiled sweet onions); 1 cup minced Spanish Sausage bits (optional if you don't fancy meat)

by Eric TrujilloLast updated Dec 14, 2018 | Published on Sep 19, 2016Gastronomy, Recipes

← Great BBQ in Spain? Fuego Bar BBQ in Denia is the place! Video of Sailing the Costa Blanca with Punta Estrella →

Ahh Ensalada de Patata or, in this case, my homemade recipe for Spanish Potato Salad with Rosemary! I have been on both sides of the tract as far as potato salads go. Creamy or zesty? Which would you prefer? Well if you want to be on the healthier side there is really one choice. It’s like asking yourself – would I eat a multi-grain baked donut? No – but the comparison here is if you like potato salad that is healthy and super yummy you’ll have to make it yourself.

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Spanish Potato Salad with Rosemary (Ensalada Español de Patata y Romero)

Start with the freshest ingredients you can get your hands on. Boil, chop, mix and chill. Sounds pretty simple, yes? It is. I’ll make it even simpler yet and describe what makes this recipe really amazing. The main ingredient – patatas (potatoes). Yep patatas de España. In particular the potatoes over here seem to have an incredible creaminess to them. Like ‘melt in your mouth’ creaminess. However for this recipe you have to use the white little spuds that are grown locally up in the Xaló Valley in Alacanté. Ok, maybe not, but at least get some organic ones that are hard and not soft when you pick them out. Interesting things about tubers (root vegetables) – they absorb everything they grow in so make sure you at least know they had good growing conditions. Like I said, simple and fresh is better! This compliments a bbq with at least 6-8 friends. And you might have a little left to take home for yourself!

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Spanish Potato Salad with Rosemary

Start with the freshest ingredients you can get your hands on. Boil, chop, mix and chill. Like I said, simple and fresh is better! This compliments a bbq with at least 6-8 friends. And you might have a little left to take home for yourself!

Prep Time30 mins

Cook Time15 mins

Total Time45 mins

Course: Salad, Side Dish, Starter, Tapas

Cuisine: Mediterranean, Spanish

Keyword: healthy potato salad, Potato salad, Spanish food, Spanish recipes, summer dishes

Servings: 6 people

Calories: 196.5kcal

Author: Eric Trujillo

Ingredients

2 1/2 pounds thin-skinned white potatoes, unpeeled cut into 1/4-inch-thick rounds
6 tablespoons Spanish Extra Virgin Olive Oil (EVO) the greener the better
1/4 cup fresh pressed lemon juice
2 tablespoons drained little capers or chopped chilled pickles
2 tablespoons fresh rosemary chopped this is as important as the potatoes
1 1/2 teaspoons minced garlic or green chives if you're garlic intolerant
8 tablespoons sliced green onions or you can use boiled sweet onions
1 cup minced Spanish Sausage bits optional if you don't fancy meat

Instructions

Boil potato rounds in a pot of water until just tender and still a little firm – don’t overcook; check often. Drain and let them cool in the strainer.
Blend by whisking together: oil, lemon juice, capers/pickles, rosemary and garlic/onions in medium bowl. Season with salt and cracked pepper.
Layer 1/4 of potatoes in bottom of a medium bowl. Sprinkle with salt and pepper. Drizzle with 3 tablespoons of the dressing.
Repeat, layering 3 more times with remaining potatoes, salt and pepper, and dressing. (Can be made 6 hours ahead of time.)
Cover and chill. Let stand at room temperature 30 minutes before serving.

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Written by Eric J. Trujillo

Art Director & Film Producer

As a visual communicator and artist, I love bringing stories to life. Visit StudioTrujillo.com and AutonomousRhinoceros.com to see what else I’m up to.

2 Comments

Eulanda on September 19, 2016 at 6:08 pm
Ok, so I just began salivating while reading this post! Can’t wait to try this one, or better yet, try it by the cook himself next week! lol!
Reply
- Amalia and Eric on September 19, 2016 at 7:17 pm
  Ohhhh…we can’t wait as well! Between the four of us, it’ll really be a ‘food-fest’, ‘taste-fest’ and pretty much all things food with this travel excursion. See you two soon! Oh, and come hungry 😉
  Reply