I’ve got a Spanish Potato Salad recipe that’ll transport your taste buds straight to Andalucia without requiring a passport. This isn’t your typical mayo-drenched potato salad—it’s a vibrant celebration of Mediterranean flavors with red potatoes, olives, and a zesty olive oil dressing that perfectly captures the essence of southern Spain. Ever wondered why some potato salads leave you feeling refreshed rather than weighed down? The secret lies in the regional approach that the sun-soaked kitchens of Andalucia have perfected over generations.
Why you’ll love this dish
If you’re looking for a potato salad that breaks away from the mayo-heavy American classics, this Spanish Potato Salad (Ensalada Andalucía) is about to become your new go-to side dish. I’m completely smitten with its Mediterranean simplicity and bold flavors.
What makes it special? For starters, it uses olive oil and vinegar instead of mayo, creating a lighter, zestier profile. The combination of potatoes, eggs, olives, and Monterey Jack cheese offers perfect texture contrasts—creamy, salty, and satisfying.
It’s also incredibly versatile. Serve it warm or cold, as a side or light meal. Can’t decide between practical and impressive? This delivers both.
Ingredients
This Spanish Potato Salad (Ensalada Andalucía) brings together a handful of simple ingredients that create a symphony of Mediterranean flavors.
What I love about this recipe is how it transforms everyday items from your pantry into something special—no fancy shopping required. The combination delivers a perfect balance of creamy, tangy, and savory notes that’s so different from your typical mayo-based potato salad.
- 1½ pounds red potatoes
- 3 hard-boiled eggs, sliced
- ¼ cup seedless black olives (green olives work well too)
- 1 cup shredded Monterey Jack cheese
- 1 teaspoon finely cut fresh parsley
- ½ cup Italian dressing (or ½ cup olive oil and vinegar to taste)
- Salt and pepper to taste
For the best results, try to find firm, waxy potatoes that will hold their shape after cooking.
And don’t feel limited by these exact ingredients—this salad welcomes creativity! The recipe note mentions you can add whatever else you want, so consider throwing in some diced red bell pepper for color, capers for briny punch, or even some Spanish tuna for a more substantial dish.
The beauty of Spanish cooking often lies in its adaptability to what you have on hand.
Directions
Preparing this Spanish Potato Salad couldn’t be easier, and the results are so impressive for such little effort. Start by peeling 1½ pounds of red potatoes and cutting them into even slices. You’ll want to cook these slices until they’re tender but not falling apart—that perfect point where a fork slides in easily but the potato still holds its shape. This usually takes about 15 minutes in boiling water, but always test rather than relying on timing alone.
Once your potatoes are cooked and slightly cooled, it’s time for the fun part—assembly! On a serving plate, arrange your potato slices as the foundation of your salad. Layer the 3 sliced hard-boiled eggs on top, creating a colorful pattern.
Next, scatter the ¼ cup of black olives (or green, if that’s your preference) around the plate. The 1 cup of shredded Monterey Jack cheese goes on next, melting slightly if the potatoes are still warm—which is actually quite delightful. Sprinkle the 1 teaspoon of finely cut fresh parsley over everything for a pop of color and fresh flavor.
Finally, drizzle the ½ cup of Italian dressing (or your olive oil and vinegar mixture) evenly across the top, letting it seep down to flavor all the ingredients. A light seasoning of salt and pepper finishes the dish perfectly.
Remember that this salad is wonderfully adaptable to your personal taste. The dressing can be adjusted—more vinegar for tang, less for a milder flavor.
And don’t forget the recipe’s encouraging note that you can add whatever else you want! This makes it perfect for using up bits and pieces from the refrigerator. The salad can be served slightly warm or chilled, making it versatile for any season. Warm, it makes a comforting side dish; cold, it’s invigorating for summer gatherings.
Substitutions and Variations
While this traditional Spanish potato salad offers a delicious blend of flavors as written, you’ll find endless possibilities for making it your own.
Try swapping Monterey Jack for manchego or feta for a different tang. Not a fan of black olives? Green ones work beautifully, or mix both for visual contrast.
You might add diced roasted red peppers for sweetness, capers for brininess, or tuna for protein.
The dressing can evolve too—perhaps with a touch of smoked paprika, garlic, or fresh herbs like dill.
For a creamier version, I’d fold in a tablespoon of mayo.
Additional Things to Serve With This Dish
Since this Spanish potato salad makes a versatile side dish, you’ll want to pair it with complementary foods that enhance its Mediterranean flavors.
I recommend serving it alongside grilled fish—sea bass or sardines work beautifully—or perhaps some simply seasoned chicken thighs.
For a complete Spanish-inspired meal, add some crusty bread and a light gazpacho. Can you imagine anything more perfect on a warm evening? A glass of chilled Albariño wine or sangria ties everything together.
You might also consider a simple green salad with a citrus dressing to cut through the richness of the potatoes and cheese.
Final Thought
After you’ve mastered this Spanish potato salad, you’ll wonder how you ever lived without it in your culinary repertoire.
This Andalucian gem brings a touch of Mediterranean sunshine to any table, no matter the season or occasion.
What I love about this recipe is its beautiful simplicity and endless adaptability.
Those creamy potatoes, the richness of eggs, the briny olives—they create such perfect harmony together.
