Spanish Potato Salad

Rating: 4.22 stars
9 Ratings
  • 5 star values: 4
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

This Spanish-style potato salad is tossed with apple, olives, onion and bacon. If you prefer, you can substitute diced ham for the bacon.

By CHRISTYJ

Gallery

Recipe Summary

prep:
30 mins
cook:
15 mins
additional:
15 mins
total:
1 hr
Servings:
6
Yield:
6 servings
Nutrition Info
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain and cool. Cut each potato lengthwise into 1 inch spears. Place spears in 9x13 inch baking dish.

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  • Prepare the marinade by whisking together the white wine vinegar, olive oil, garlic, salt and pepper. Reserve 1 tablespoon and pour the remainder over the potatoes and turn gently to coat. Cover and refrigerate until chilled.

  • Remove potatoes from refrigerator and bring to room temperature. Arrange potato spears on serving platter.

  • Core apple and finely chop; add to reserved marinade. Stir in bacon (or ham), olives and onion. Spoon over potatoes and serve.

Nutrition Facts

Per Serving:
379 calories; protein 16.6g; carbohydrates 25.2g; fat 23.7g; cholesterol 41.7mg; sodium 965.2mg. Full Nutrition
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Reviews (8)

Read More Reviews

Most helpful positive review

lainey
Rating: 5 stars
11/26/2003
wonderful! the vinegar truly brings out the flavour of this delicious salad. and the rest of the ingredients just go so well together Read More
Helpful
(24)

Most helpful critical review

Molly
Rating: 3 stars
05/25/2013
Looking for some type of potato to go with grilled hamburgers I found this recipe in my recipe box. Not sure what makes Spanish potato salad but it was good and different. I used Yukon Gold potatoes and omitted the chopped black olives in the dish. This salad does need to marinate for a while. The longer the potatoes sit in the dressing the more flavor it has. I mixed this up in the morning refrigerated it all day and let come to room temp for about an hour. My family liked the dish but wasn t crazy about it at room temp. They did enjoy it much better when I heated the leftovers in the toaster oven and served it as a hot side dish. Read More
Helpful
(1)
9 Ratings
  • 5 star values: 4
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
lainey
Rating: 5 stars
11/25/2003
wonderful! the vinegar truly brings out the flavour of this delicious salad. and the rest of the ingredients just go so well together Read More
Helpful
(24)
BIG JESSE
Rating: 4 stars
07/09/2005
The salad was good but not great so I gave it 4 stars. Not sure if I would try this again. -Big Jesse Read More
Helpful
(18)
JKWBROWN
Rating: 4 stars
07/31/2003
This was very good. Similar to my mom's German Potato salad. I left out the black olives but I will try them next time. I'm thinking kalamata would be best. Read More
Helpful
(17)
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MW
Rating: 5 stars
01/29/2007
Great potluck dish. Doesn't need the bacon. I recommend cutting the potatoes into 1" cubes and then boiling--easier to cook and eat. I let them marinade overnight then added the olives apple and onion the next day and served at room temperature. Read More
Helpful
(15)
m4corgi
Rating: 4 stars
01/19/2007
Served this with Bilbao Style Red Snapper from epicurious.com and sauteed garlic spinach. Guests raved! Read More
Helpful
(12)
ROBYNBNB
Rating: 5 stars
03/20/2007
This was good and I would make this again. Read More
Helpful
(10)
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sraitt1
Rating: 5 stars
06/15/2009
delish Read More
Helpful
(5)
Molly
Rating: 3 stars
05/24/2013
Looking for some type of potato to go with grilled hamburgers I found this recipe in my recipe box. Not sure what makes Spanish potato salad but it was good and different. I used Yukon Gold potatoes and omitted the chopped black olives in the dish. This salad does need to marinate for a while. The longer the potatoes sit in the dressing the more flavor it has. I mixed this up in the morning refrigerated it all day and let come to room temp for about an hour. My family liked the dish but wasn t crazy about it at room temp. They did enjoy it much better when I heated the leftovers in the toaster oven and served it as a hot side dish. Read More
Helpful
(1)
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