The EASIEST Potato Salad | “No Mayo” Potato Salad with Oil & Vinegar

This “no mayo” potato salad with oil & vinegar, known as Patatas Aliñadas a la Sevillana, is possibly the easiest potato salad ever. But the best part? It’s filled with flavors, made with minimal ingredients, and done in just 30 minutes. Serve it as a tapas appetizer or even as a side dish, next to some pan-grilled fish and a garden salad.

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

What truly flavors this dish is the dressing. Made with just olive oil, sherry vinegar, red onion, garlic, and parsley. Make sure to use the good stuff here, as it makes all the difference in the flavors of the potato salad.

TIPS & TRICKS to Make this Recipe: 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 (10% OFF Your Order with Coupon Code ONAFORK)
SPANISH SHERRY VINEGAR (10% OFF Your Order with Coupon Code ONAFORK)

If you´re not already subscribed to my youtube channel, become a subscriber and click on the bell icon to be notified everytime I release a new video.

Support Spain on a Fork. Get your Spain on a Fork Apron and other awesome Merchandise here.

Your SUPPORT Helps Spain on a Fork Keep Going

Join Me on Patreon!

Watch the Video Below on How to Make “No Mayo” Potato Salad with Oil & Vinegar

Print

Potato Salad from Sevilla Spain | Patatas Aliñadas a la Sevillana

Course Appetizer, Side Dish

Cuisine Spanish

Prep Time 10 minutes

Cook Time 20 minutes

Servings 4

Calories 224 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 1 1/2 lbs waxy potatoes 750 grams
• 3 tbsp extra virgin olive oil 45 ml
• 1 tbsp sherry vinegar 15 ml
• 1/2 cup chopped red onion 75 grams
• 2 cloves garlic (finely grated)
• 1/4 cup chopped parsley 15 grams
• sea salt & black pepper

Instructions

1. Cut the potatoes (peeled) into bite-sized pieces that are 3/4 inch (2 cm) thick, then add the chopped potatoes into a stock pot, all in a flat layer, fill with water, just enough to cover the potatoes, season generously with salt, and heat with a high heat

2. In the meantime, add the olive oil into a large bowl, along with the sherry vinegar, whisk together, then add in the chopped red onion, grated garlic, chopped parsley, and season with salt & pepper, whisk together, set aside

3. About 15 to 20 minutes after turning on the heat on the potatoes, they should just be just cooked through, you kind of want them al dente, you can always pierce them with a toothpick to ensure they are done, remove the stock pot from the heat and drain the potatoes into a colander, rinse under cold water, then shake off any excess water

4. Add the boiled potatoes into the bowl with the oil and vinegar dressing, lightly season with salt & pepper, and gently toss or mix together until well mixed, serve at room temperature or even chilled, enjoy!

Recipe Notes

Get the Spanish Olive Oil and Sherry Vinegar I used to make this Recipe (10% OFF Your Order with Coupon ONAFORK)

Nutrition Facts

Potato Salad from Sevilla Spain | Patatas Aliñadas a la Sevillana

Amount Per Serving

Calories 224 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 2g13%

Polyunsaturated Fat 1g

Monounsaturated Fat 8g

Sodium 184mg8%

Potassium 832mg24%

Carbohydrates 30g10%

Fiber 3g13%

Sugar 3g3%

Protein 4g8%

Vitamin A 328IU7%

Vitamin C 22mg27%

Calcium 30mg3%

Iron 2mg11%

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

Disclosure: At Spain on a Fork, we offer affiliate links to help you find what you need to re-create our recipes. If you like what we do, you can support us through our chosen links. Which earn us a commission, but you still pay the same price. Learn more here.