Smoky Spanish Potato Salad

This is my Smoky Spanish Potato Salad – a potato salad with egg and tomato, plus a smoky dressing of paprika and garlic, balanced with mustard and lemon juice and fresh herbs.

As you guys know I am a bit partial to potatoes, and today’s recipe is no exception. How about a savoury, smoky Spanish Potato Salad?

This Spanish style cold potato salad recipe is super easy – I don’t even peel the potatoes! Plus the dressing is packed with flavour, think smoky paprika and garlic balanced with mustard and lemon juice. So good!

Ingredients you will need for this potato salad recipe

• red skinned potatoes
• boiled eggs
• fresh tomatoes – I used roma
• chargrilled capsicum (red peppers)
• fresh chives
• fresh parsley

For the dressing

• mayonnaise
• wholegrain mustard
• fresh lemon juice
• smoked paprika
• garlic powder
• onion powder
• salt and pepper

*please see the recipe card below for exact quantities and detailed instructions

How to make Spanish potato salad

1. Cook the chopped potatoes for 5 minutes in boiling water then drain and set aside.
2. In a small bowl combine the dressing ingredients, adjusting lemon juice and salt and pepper to taste, then set aside.
3. Combine the remaining salad ingredients in a large bowl.
4. Gently mix to combine.
5. Add dressing to salad.
6. Finally, mix again gently to combine then serve.

My top tips for making this salad

• I like to use fresh lemon juice, adding it a tablespoon at a time until you get the taste you want.
• Use the best quality mayonnaise you can, this really dictates the flavour of the dressing.
• For this salad I use roma tomatoes and I take out the seeds, because they add a lot of moisture to the finished salad.

Other potato recipes you may like

Warm Mustard Potato Salad – a no mayo salad of potatoes paired with bacon and leek, bathed in a tangy mustard garlic dressing, finished with fresh parsley.

Cheesy Mini Gratin Dauphinois Potato Stacks -these little gems are like mini individual serves of au gratin potatoes, made in a muffin tin!

Extra Crispy Potatoes – crispy and crunchy baked potatoes, glass-like on the outside but fluffy in the middle.

Spinach Mashed Potatoes – fluffy and creamy mashed potatoes, loaded with baby spinach, herbs and feta – the complete side dish.

Colcannon Mashed Potatoes (Cabbage & Potatoes) – creamy mashed potato combined with fried cabbage and bacon.

As you can see from the list above, potato recipes are popular around here! AND that’s not all of them! 

Thanks for reading, happy cooking!

Lee-Ann x

Print

Smoky Spanish Potato Salad

Smoky Spanish Potato Salad - potato salad with egg and tomato, plus a smoky dressing of paprika and garlic, balanced with mustard and lemon juice.

Course Side Dish, Salad

Cuisine Modern Australian

Keyword spanish potato salad, potato salad with egg

Total Time 30 minutes

Servings 8

Calories Per Serve 200 kcal

Author Lee-Ann

Ingredients

• 1 kg red skinned potatoes 2 lbs - chopped into 2cm/¾" dice
• 4 hard boiled eggs peeled and roughly chopped - reserving a few slices for garnish
• 4 roma tomatoes deseeded and diced
• ⅓ cup chargrilled capsicum strips (red pepper) chopped
• 1 tbsp finely chopped fresh chives
• ⅓ cup parsley leaves - firmly packed chopped

Dressing

• ¾ cup mayonnaise
• 1 tsp wholegrain mustard
• 2-3 tbsp fresh lemon juice to taste
• 1 tsp smoked paprika
• ¼ tsp garlic powder
• ¼ tsp onion powder
• salt & pepper to taste

Instructions

1. Bring a large saucepan of salted water to the boil, then add the chopped potatoes (1 kg/2 lbs) then bring back to the boil and cook for 5 minutes. Drain the potatoes and set aside.

2. To make the dressing, in a small bowl combine mayonnaise (¾ cup), wholegrain mustard (1 tsp), smoked paprika (1 tsp), garlic powder (¼ tsp), and onion powder (¼ tsp) and mix well. Add lemon juice (2-3 tbsp) 1 tbsp at a time to taste, and then add salt and pepper to taste. Then set aside.

3. In a large bowl, combine cooked potatoes with the chopped boiled eggs (4 with a few slices reserved for garnish), chopped tomatoes (4), chargrilled capsicum (⅓ cup - chopped), finely chopped chives (1 tbsp), parsley leaves (⅓ cup - finely chopped). Gently mix to combine.

4. Add dressing to salad, mixing again gently to combine. Garnish with reserved slices of egg and serve.

Recipe Notes

• I like to use fresh lemon juice, adding it a tablespoon at a time until you get the taste you want.
• Use the best quality mayonnaise you can, this really dictates the flavour of the dressing.
• For this salad I use roma tomatoes and I take out the seeds, because they add a lot of moisture to the finished salad.

*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*