Spain on a Fork > All Recipes > Soups & Salads > Spanish Potato & Tomato Salad | HEALTHY and Delicious Recipe
All Recipes, Soups & Salads / August 9, 2023

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.

Spanish Potato & Tomato Salad
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.

Spanish Potato & Tomato Salad
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.

Spanish Potato & Tomato Salad

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.

Spanish Potato & Tomato Salad

Key Ingredients & Cookware I used in this Recipe:

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

Spanish Potato & Tomato Salad

Course Salad
Cuisine Spanish
Prep Time 15 minutes
Cook Time 20 minutes
Servings 4
Calories 197 kcal
Author Albert Bevia @ Spain on a Fork


  • 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


  1. 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

  2. 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

  3. 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

  4. 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!

Recipe Notes

Get the Spanish Olive Oil I used to make this Recipe

Nutrition Facts
Spanish Potato & Tomato Salad
Amount Per Serving
Calories 197 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 2g13%
Polyunsaturated Fat 1g
Monounsaturated Fat 8g
Sodium 305mg13%
Potassium 695mg20%
Carbohydrates 23g8%
Fiber 4g17%
Sugar 3g3%
Protein 3g6%
Vitamin A 1076IU22%
Vitamin C 39mg47%
Calcium 32mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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  1. Ramya

    Cant wait to make this soon for me i never had spanish potato and tomato salad before perfect for my after office meals love your recipes as always brightens up my day everyday after work

    09 . Aug . 2023
    • Spain on a Fork

      Sounds great Ramya! Much love 🙂

      09 . Aug . 2023

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