These Spanish Vinegar & Oil Potatoes, known as Papas Aliñas, are one of the most popular tapas dishes that hail from southern Spain. But more specifically, the province of Cádiz. They´re packed with simple yet delicious flavors, effort-less to make and done in just 30 minutes.
You can serve these potatoes chilled or even at room temperature. They´re typically enjoyed as a tapas appetizer in southern Spain, but they also work great as a side dish. Next to some fried fish in tomato sauce and a garden salad.
What really flavors this dish is the olive oil and vinegar. I used a Spanish Extra Virgin Olive Oil and Sherry Vinegar. If you can´t find sherry vinegar in your area, you can substitute it for other types of vinegar. Such as red wine vinegar, white wine vinegar or even rice vinegar.
TIPS & TRICKS to Make this Recipe: 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 gold, golden delight or even red potatoes.
Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL
SHERRY VINEGAR
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Watch the Video Below on How to Make Spanish Vinegar & Oil Potatoes
Spanish Vinegar & Oil Potatoes
Ingredients
- 2 1/4 lbs potatoes 1 kilogram
- 1 white onion
- handful fresh parsley
- 6 tbsp extra virgin olive oil 90 ml
- 2 tbsp sherry vinegar 30 ml
- pinch sea salt
- dash black pepper
Instructions
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Peel and wash the potatoes, then cut them into bite-sized pieces that are 1 inch (2.50 cm) thick, add the cut potatoes into a stock pot, fill with cold water to 1 inch above the potatoes, season generously with sea salt and heat with a high heat
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Meanwhile, finely chop the onion, finely chop the fresh parsley and add the olive oil & sherry vinegar into a bowl, whisk until well mixed
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After 15 to 20 minutes and the potatoes are just cooked through, you can always pierce them with a toothpick, drain them into a colander, let the potatoes sit so the water can drain
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Once the potatoes are cool enough to handle, add them back into the stock pot, along with the chopped onions, parsley and olive oil & vinegar dressing, season with sea salt & black pepper and gently toss together until well mixed
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Transfer into a serving dish, serve chilled or at room temperature, enjoy!
Recipe Notes
Get the Extra Virgin Spanish Olive Oil I used to make this Recipe
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Will
Indescribably delicious! Amazing!
I grew up in the South, where everybody’s Mama and Grandmama make their own versions of potato salad and really good potato salad is a staple. This simple version is so good, and so full of flavor, that I could live happily on just this for quite some time.
Thank you, Chef. I look forward to trying more of your recipes.
20 . Jun . 2023Spain on a Fork
Happy to hear that! Thanks for the comment 🙂 Much love
20 . Jun . 2023Keto Diet
[…] Spanish Vinegar & Oil Potatoes | TRADITIONAL Recipe from Cádiz Spain […]
15 . Jun . 2023Jacqueline C
This looks great! Love the food from Cadiz, such an amazing place. Looking forwards to trying the recipe. Thank you!
14 . Jun . 2023Spain on a Fork
Thanks for the comment! Much love 🙂
15 . Jun . 2023Ramya
Cant wait to make this soon for me cant wait to try this in my air fryer at home i never had spanish vinegar and oil potatoes before perfect for my after office snacks love your recipes as always brightens up my day everyday after work
14 . Jun . 2023Spain on a Fork
Sounds great Ramya! Thanks for the comment 🙂 Much love
15 . Jun . 2023