I grew up with this Spanish Potato Salad. It is tangy, slightly sweet, and can be serves with almost any meal. This salad tastes even better when you let it marinate for a couple days in the refrigerator. Enjoy!
Spanish Potato Salad
Prep time
Cook time
Total time
Author: Chef Eli
Recipe type: Spanish
Ingredients
- 3 lbs yukon gold potatoes, peeled, boiled, and roughly chopped into large chunks
- ½ red bell pepper, sliced thinly on mandolin
- ½ green bell pepper, sliced thinly on mandolin
- ½ red onion, sliced thinly on mandolin
- 3 cloves of garlic, smashed
- ⅔ cup white vinegar
- ⅓ cup EVOO
- 2 tsp paprika
- 3 tbsp sugar
- Salt and Pepper to taste
Instructions
- In a large bowl, whisk together the white vinegar, EVOO, paprika, sugar, salt, and pepper.
- Once evenly combined, toss in the garlic, onions, red and green peppers, and potatoes, making sure everything is evenly coated in the dressing.
- Marinate in fridge for a minimum of 30 minutes and up to three days.
- Enjoy!
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