Patatas aliñadas (Spanish potato salad)

Patatas aliñadas (Spanish potato salad)

Patatas aliñadas is a popular tapas dish from Andalusia in southern Spain. Translating to ‘dressed potatoes’, the dish typically consists of cold or room temperature slices of potato marinated in Spanish olive oil, sherry vinegar, red onion and peppers.

Patatas aliñadas (Spanish potato salad)

Using jersey royals when they’re in season is a no-brainer, as this dish makes a hero of the humble potato.

  • Serves icon Serves 4
  • Time icon Hands-on time 15 min, plus cooling time

Patatas aliñadas is a popular tapas dish from Andalusia in southern Spain. Translating to ‘dressed potatoes’, the dish typically consists of cold or room temperature slices of potato marinated in Spanish olive oil, sherry vinegar, red onion and peppers.

Using jersey royals when they’re in season is a no-brainer, as this dish makes a hero of the humble potato.

Nutrition: Per serving

Calories
235kcals
Fat
14g (2.1g saturated)
Protein
2.7g
Carbohydrates
22g (3.8g sugars)
Fibre
2.8g
Salt
1.9g

Ingredients

  • 500g jersey royals
  • ½ small red onion
  • ¼ green pepper
  • ¼ red pepper
  • 30g sherry vinegar
  • 60ml good quality extra-virgin olive oil
  • ¼ bunch parsley, finely chopped
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Method

  1. Bring a pan of salted water to the boil. Scrub the jersey royals clean, then cook in the water for 15 minutes. Meanwhile, very finely dice the red onion and peppers and put in a large bowl with the vinegar and oil.
  2. Drain the potatoes, leave to steam-dry until cool enough to handle, then slice into 1cm thick coins. While the potatoes are still warm, put them in the bowl with the marinade and toss to combine. Stir in the chopped parsley with plenty of salt and pepper. Leave to cool in the marinade for about 15 minutes, then serve at room temperature.

Nutrition

Calories
235kcals
Fat
14g (2.1g saturated)
Protein
2.7g
Carbohydrates
22g (3.8g sugars)
Fibre
2.8g
Salt
1.9g

delicious. tips

  1. Next time Anchovies and tuna are a very common (and very tasty) addition, or sliced boiled egg if you want to keep it vegetarian.

  2. Cooking the dish in advance to let the potatoes soak in that tasty marinade is essential. In the summer months, make up a bigger batch for the week and store in the fridge – they go with everything!

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