“Better than Potato Salad” Spanish Country Potato Salad Recipe

This Spanish Country Potato Salad, known as Ensalada de Patatas Campera, is possibly the best potato salad I have ever tasted. We’re talking a ton of great flavors, easy to make, and all done in about 30 minutes. Serve it as a tapas appetizer or even as a side dish next to some pan-grilled fish for a delicious meal.

To make this recipe, it’s important to use potatoes that are a bit more waxy than starchy. As they hold their shape better when being boiled. I used new potatoes, but you can also use yukon golds, golden delight, or even red potatoes.

What really flavors this dish is the homemade dressing. Made with just olive oil, white wine vinegar, garlic, salt & pepper. Make sure to use a great extra virgin olive oil here, as it’s what really makes the difference.

TIPS & TRICKS to Make this Recipe: When you boil your potatoes, you kind of want them al dente. If you overboil them, they will start to break apart. You can serve this potato salad at room temperature or even chilled. It will hold for up to 3 to 4 days in the fridge in an airtight container.

Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL

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Watch the Video Below on How to Make this Spanish Country Potato Salad

4.34 from 3 votes

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Spanish Country Potato Salad | Ensalad de Patatas Campera

Course Appetizer, Salad, Side Dish

Cuisine Spanish

Prep Time 15 minutes

Cook Time 20 minutes

Servings 4

Calories 451 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 2 1/4 lbs waxy potatoes (new potatoes, yukon gold, or red potatoes) 1 kilogram
• 4 eggs
• 1 small onion (thinly sliced)
• 2 roma tomatoes (roughly chopped)
• 1/3 cup corn kernels 60 grams
• 1 cup pimento stuffed green olives 120 grams
• 1/4 cup extra virgin olive oil 60 ml
• 1 tbsp white wine vinegar 15 ml
• 1 clove garlic (grated)
• sea salt & black pepper
• fresh parsley for garnish

Instructions

1. Cut the potatoes (peeled) into bite-sized pieces that are 1/2 inch thick (1.25 cm), then add the cut potatoes into a stock pot, all in a flat layer, fill with water just enough to barely cover the potatoes, season generously with sea salt, and heat with a high heat

2. In the meantime, add the eggs into a sauce pan, fill with water just enough to barely cover the eggs, heat with a high heat, once it comes to a boil, place a lid on the pan and turn off the heat, leave the eggs to sit for 10 minutes to end up with perfectly hard boiled eggs

3. After 15 to 20 minutes the potatoes should be cooked just al dente, you can always pierce them with a toothpick to ensure they are done, you don't want to overcook the potatoes, otherwise they will break apart, remove the stock pot from the heat and drain the potatoes into a colander, rinse under cold water, then shake off any excess water, and transfer the potatoes into a large bowl

4. Roughly chop the hard boiled eggs and add them over the potatoes, along with the sliced onion, chopped tomatoes, corn kernels, olives, and season with salt & pepper

5. To make the dressing, add the olive oil into a bowl, along with the vinegar, garlic, and season with salt & pepper, whisk together, then pour the dressing over the potato salad, gently mix together until well mixed

6. Serve at room temperature or even chilled, as it will hold for up to 3 to 4 days in the fridge, either way, make sure to garnish with some fresh parsley, enjoy!

Recipe Notes

Get the Spanish Olive Oil I used to make this Recipe

Nutrition Facts

Spanish Country Potato Salad | Ensalad de Patatas Campera

Amount Per Serving

Calories 451 Calories from Fat 207

% Daily Value*

Fat 23g35%

Saturated Fat 4g25%

Trans Fat 0.02g

Polyunsaturated Fat 3g

Monounsaturated Fat 15g

Cholesterol 164mg55%

Sodium 635mg28%

Potassium 1271mg36%

Carbohydrates 51g17%

Fiber 8g33%

Sugar 5g6%

Protein 12g24%

Vitamin A 640IU13%

Vitamin C 56mg68%

Calcium 82mg8%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

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