Spanish Potato Salad Recipes

ENSALADA RUSA RECIPE (SPANISH POTATO SALAD)

Steps:

• Clean the potatoes to get rid of dirt and sand.
• Fill a large pot with water and bring it to boil. Put the potatoes unpeeled in the water and cook until they are cooked. Tip: Don't cook them too long as they will end up as mashed potatoes when you mix your salad.
• Once the potatoes are done cool them with cold water until you can handle them with your hands. Remove the peel of the potatoes and cut them into small cubes.
• Take a big bowl and add two cups of home-made mayonnaise and one roasted pepper, sliced into strips.
• Use a fork to flake the tuna and add it to the bowl.
• Drain the water of the carrots and peas can and add them also to the bowl.
• Peel one of the hard-boiled eggs and add to the bowl as well.
• Now, mix all ingredients. If necessary, add more mayonnaise.
• To decorate your salad, add black olives, the second hard-boiled egg (cut in small pieces), and red pepper on top.
• Enjoy your home-made Ensalada Rusa!

SPANISH POTATO SALAD RECIPE

Steps:

• Wash and peel the potatoes and carrots. Cut them into cubes, the size you want, though the final size of the carrots should be smaller.
• Bring them to a boil in a large pot covered with water. Cook them for 25 minutes and when that time passes add the eggs. Continue cooking everything for 10 more minutes so the eggs get cooked.
• Drain them and let them cool, if you put them in a bowl and cover them with a bag you can let them cool in the fridge and you'll save some time.
• Meanwhile cut the olives, this step is optional but I recommend that you do it especially if your olives have a pit.
• Grab the bowl with the boiled vegetables, cut the boiled eggs, and put them there too. Now mix the peas, tuna, parsley, and mayonnaise in that same bowl. The final amount of mayonnaise is up to you, but if you use the listed amount, it'll be perfect.

PIPIRRANA (SPANISH POTATO SALAD)

Steps:

• Place egg in a saucepan, and cover with cold water. Bring water to a boil, and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, and peel. Cut eggs into quarters, and set aside.
• Meanwhile, bring a large pot of salted water to a boil. Add potatoes, and cook until tender but still firm, about 15 minutes. Drain, and transfer to a large bowl.
• Toss potatoes with eggs, bell peppers, onion, tomato, tuna, green olives, olive oil, and vinegar. Season to taste with salt. Refrigerate, and serve cold

SPANISH POTATO SALAD

Steps:

• Combine the vinegar, honey and saffron in a small pot. Bring to a boil over high heat; immediately remove from the heat and let sit until cool to room temperature. Combine the mayonnaise and garlic with the saffron mixture in a medium mixing bowl and season to taste with salt and pepper.
• Cook the potatoes in a large pot of boiling, salted water until tender. Drain and slice 1/2-inch thick. Place in a large serving bowl and immediately fold in the mayonnaise mixture, tomatoes, onion, thyme and parsley. Season to taste with salt and pepper.

SPANISH POTATO SALAD

Steps:

• Cook 1 1/2 pounds quartered red-skinned potatoes in simmering salted water until tender, 10 to 15 minutes. Drain; cool slightly. Combine 1/4 cup each chopped pimientos, celery and green olives, 2 tablespoons each chopped parsley, sherry vinegar and mayonnaise, 1 tablespoon each olive oil and chopped shallot and 1/4 teaspoon smoked paprika. Toss with the potatoes; season with salt and pepper.

SPANISH POTATO SALAD

Steps:

• Combine the vinegar, honey and saffron in a small pot. Bring to a boil over high heat; immediately remove from the heat and let sit until cool to room temperature.
• Combine the mayonnaise and garlic with the saffron mixture in a medium mixing bowl and season to taste with salt and pepper.
• Cook the potatoes in a large pot of boiling, salted water until tender. Drain and slice 1/2-inch thick. Place in a large serving bowl.
• Immediately fold in the mayonnaise mixture, red bell peppers, onion, thyme and parsley. Season to taste with salt and pepper. Enjoy!

SPANISH POTATO SALAD ( NO MAYONNAISE)

Steps:

• Scrub potatoes, and in a large pot of boiling salted water, cook potatoes 20 to 25 minutes until just tender.
• If your potatoes vary in size, remove them individually as they reach this stage and allow the larger ones to continue cooking until they also are tender.
• Drain potatoes and set aside until cool enough to handle.
• In a large bowl, whisk together oil, vinegar, salt and pepper until well combined.
• Add to this the tomatoes, onion, and olives and mix well.
• Remove skin from potatoes, and cut into 1/2 inch pieces.
• Add potatoes to the bowl of other ingredients, and mix well.
• Serve well chilled.