Spanish Potato & Tomato Salad | HEALTHY and Delicious Recipe
This Spanish Potato & Tomato Salad, known as Ensalada de Patatas y Tomate, is filled with honest & clean flavors, easy to make and done in just 30 minutes. Serve it at room temperature or even add into the fridge and serve chilled.
To make this recipe I used new potatoes. Important to use potatoes that are a bit more waxy than starchy. As they hold their shape better when being boiled. You can also use yukon gold, golden delight or even red potatoes.
What really flavors this salad is the vinaigrette. Made with just garlic, parsley, olive oil and sherry vinegar. You can use other types of vinegar if you like. However, by using sherry, is what gives this salad that lift of Spanish goodness.
TIPS & TRICKS to Make this Recipe: I boiled the potatoes for exactly 15 minutes to end up with perfectly boiled potatoes. Of course every pan and stove top heats differently. Either way, you want the potatoes a bit al dente, which also helps in keeping their shape.
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Watch the Video Below on How to Make this Spanish Potato & Tomato Salad
Spanish Potato & Tomato Salad
- 2 medium potatoes
- 2 large tomatoes
- 3 cloves garlic
- 1/4 cup chopped parsley 15 grams
- 3 tbsp extra virgin olive oil 45 ml
- 1 tbsp sherry vinegar 15 ml
- pinch sea salt
- dash black pepper
Peel and wash the potatoes, then cut into rounds that are 1 cm thick (a little over a 1/4 inch), add the sliced potatoes into a stock pot, season with sea salt and heat with a high heat
After 15 to 20 minutes the potatoes should be perfectly boiled, just pierce with a toothpick or fork, if it easily goes in but with some resistance they are ready, do not over boil, gently remove the potatoes from the pan set aside
In the meantime, make the vinaigrette, add the cloves of garlic (roughly chopped) into a mortar, along with the parsley and a pinch of sea salt, using a pestle pound down on the ingredients until you form a paste-like texture, then add in the olive oil, sherry vinegar and season with a kiss of sea salt & black pepper, mix together until well mixed and set aside
Once the potatoes are cool enough to handle, add them over a serving dish, all in a single layer, cut the tomatoes into 1/4 inch thick rounds (.635 cm) and place them over the potatoes, season with sea salt & black pepper, then evenly spread the vinaigrette over the salad, serve at room temperature or chilled, enjoy!
Get the Spanish Olive Oil I used to make this Recipe
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