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My review
Spanish Potato Salad
CHRISTYJ
"This Spanish-style potato salad is tossed with apple, olives, onion and bacon. If you prefer, you can substitute diced ham for the bacon."
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Ingredients
1 h servings 379 calsOriginal recipe yields 6 servings
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Directions
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Prep
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Ready In
- 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.
- 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; 23.7 g fat; 25.2 g carbohydrates; 16.6 g protein; 42 mg cholesterol; 965 mg sodium. Full nutrition
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Reviews
Read all reviews 88 Ratings
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Most helpful positive review
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
Most helpful critical review
5/24/2013
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 Gol...
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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
7/9/2005
The salad was good but not great so I gave it 4 stars. Not sure if I would try this again. -Big Jesse
7/30/2003
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.
1/29/2007
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...
1/19/2007
Served this with Bilbao Style Red Snapper from epicurious.com and sauteed garlic spinach. Guests raved!