Andalusian Potato Salad Recipe



  1. 1 1/2 lb new potato, scrubbed
  2. 1/3 c. extra virgin olive oil
  3. 3 Tbsp. vinegar
  4. 1 tsp salt
  5. 1 tsp black pepper
  6. 2 med tomato, minced
  7. 1/2 c. spanish onion, minced or possibly 1/2 c. any sweet onion, minced
  8. 1/2 c. green olives, pitted


  1. In a large pot of boiling salted water, cook potatoes for 20 to 25 min till just tender but not broken up.
  2. Drain well.
  3. Return potatoes to pot over low heat for 1 to 2 min, shaking pot gently to dry potatoes slightly.
  4. Set aside till cold sufficient to handle but not completely cooled In a large bowl, whisk together oil, vinegar, salt and pepper till well combined.
  5. Cut potatoes into 1/2 inch pcs, removing any skin which peels off Add in potatoes, tomatoes, onion and olives to extra virgin olive oil mix.
  6. Toss gently.
  7. Let salad cold to room temperature before serving.