Spanish Potato Salad is full of flavors like smoked paprika and Spanish olives. This easy potato salad recipe is so easy to make and is packed with flavor! Say hello to your new favorite picnic salad!
It makes a perfect side dish for a BBQ or take on a picnic. Your guests will love this twist on a traditional potato salad recipe!
I happen to be a great appreciator of side dishes like the humble potato salad and I wanted to spiff it up a little bit to give it a chance to shine. I firmly believe that potato salad can be one of those dishes we look forward to eating.
To change things up I went for Spanish flavors. I was really happy with the results and I think your guests will agree. I totally suggest trying this Spanish Salad at your next BBQ or for a fun picnic food idea!
Best Potatoes for Potato Salad
The cornerstone of any good potato salad, including our Spanish Potato Salad, is, of course, the potatoes! I find that that best potato variety for this sort of dish is the red potato.
Admittedly, I am partial to red potato salad in general because I love the flavor but red potatoes don’t get mushy when they’re boiled so they stand up to the Spanish salad dressing that gets added to the Easy Potato Salad down the line.
How long do you boil potatoes for Potato Salad?
I know everyone has a different opinion when it comes to peeling potatoes and I’m in the ‘don’t peel them‘ camp. Potato skins provide extra flavor, texture, and peeling them makes for more work.
How to Boil Potatoes
- To boil the potatoes for Spanish Potato Salad, wash and scrub 8 medium red potatoes really well.
- Recipe Tip: Cut off any damaged or discolored areas in the skins.
- Dice the potatoes into a uniform size. The smaller the dice the faster the potatoes will cook.
- Place the diced potatoes in a large pot and add cold water (make sure the water is 1-2 inches above the potatoes).
- Add a generous pinch of salt and bring the water to a boil.
- Reduce the heat after the water is boiling and cook for about 10 minutes on a high simmer/low boil.
- The potatoes should be easily pierced with a fork when finished.
- Drain and set aside until ready to assemble the Spanish Potato Salad.
How to Make Hard-Boiled Eggs
We have an easy guide for you on making hard-boiled eggs: How to Make Hard-Boiled Eggs!
Hard-boiled eggs are another one of those foods that don’t get the credit they deserve. They tend to get ‘lost’ in dishes like this.
I use 4 eggs in this Spanish Potato Salad recipe, but you can definitely add more or less if you like.
Hard-boiled eggs are the perfect accompaniment to the potatoes – providing additional texture and flavor in our Spanish Potato Salad. Hard-boiled eggs may seem intimidating but turn out great with the right technique.
Dressing for Potato Salad Ingredients
You can’t have potato salad without some kind of mayo dressing. This version is kicked up a little bit to give it a Spanish flair for the Spanish Potato Salad.
- Add 1/2 cup mayo
- 2 Tbsp. whole grain mustard
- 3 Tbsp. lemon juice
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- 1 tsp. smoked paprika
- pinch of salt and pepper
- It’s as easy one One.Two.Three!
- Mix all the ingredients together until completely combined.
- Set aside until ready to assemble the Spanish Potato Salad
How to Make Potato Salad
- Dice the hard boiled eggs into pieces. Feel free to cut 1 egg into slices for garnish on top of the salad.
- Chop 1/2 cup of Spanish olives and mince 1/2 cup of fresh chives.
- Recipe Tip: I like to assemble this salad in ‘stages’ to ensure that all the ingredients are dispersed evenly throughout the dish.
- Add half of the potatoes, eggs, olives, and chives to a large bowl and drizzle half of the dressing over the top.
- Mix the ingredients together completely and then repeat with the second half of the ingredients. You can use as much or as little of the dressing as you like. Use more if you like a creamier salad and less if you like a drier version.
Tips for Making the Perfect Spanish Potato Salad
- Red Potatoes have the perfect starch for potato salad. Red potatoes are hearty enough to withstand mixing and not crumble.
- Make sure to cut off any blemishes in the potatoes. You want nice fresh potatoes.
- Don’t peel the potatoes for this recipe. No really, it is so much better with the peels. Trust us on this.
- Use more dressing for a creamier texture.
Finish the dish off with the egg slices and garnish the whole thing with some extra chives, olives, and a dash of smoked paprika.
I love dishes that are familiar but with a twist. This Spanish potato salad is perfect for any summer party. I don’t know if it will overtake the ribs or the brisket but it’s got a fighting chance.
How long does potato salad last in the refrigerator?
As long as the potato salad is refrigerated right after it is made, it should last 3 to 4 days. The key is refrigeration immediately once it is completely prepared.
This is one of our favorite Salads for a crowd! You can double and triple it and it turns out perfect every single time!
Other Favorite Potato Salad Recipes:
Perfect Party Salads
📌 Save this recipe on Pinterest for later!
Spanish Potato Salad
🥘 Ingredients
- 8 medium red potatoes
- 4 eggs
- 1/2 cup Spanish olives
- 1/2 cup fresh chives
- 1/2 cup mayo
- 2 Tbsp. whole grain mustard
- 3 Tbsp. lemon juice
- 1 tsp. smoked paprika
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- pinch salt adjust to taste
- pinch pepper adjust to taste
🔪 Instructions
- Wash and scrub 8 medium red potatoes thoroughly. Cut any damaged or discolored areas from the skin with a knife. Dice the potatoes into bite-size pieces.
- Mince 1/2 cup Spanish olives.
- Mince 1/2 cup fresh chives.
- Place the diced potatoes in a large pot. Add water (making sure it covers the potatoes by 1-2 inches. Add a pinch of salt to the water and bring to a boil. Reduce the heat and allow the water to come to a high simmer/low boil. Cook potatoes for 10 minutes or until easily pieced with a fork. Drain and set aside.
- Place 4 eggs in a small sauce pan. Cover the eggs with water by 1-2 inches. Bring the water to a boil and let it boil for a full minute. Cover the pan and turn the heat off. Let the pan sit covered on the hot burner for 12 minutes. The eggs should be fully cooked. Drain the hot water and let the eggs cool by running them under cold water or placing in a bowl of ice water. Peel the eggs once they have completely cooled.
- Cut 3 of the eggs into small pieces and 1 of the eggs into slices for garnish on top of the salad.
For the dressing:
- Add 1/2 cup mayo, 2 Tbsp. whole grain mustard, 3 Tbsp. lemon juice, 1 tsp. smoked paprika, 1/2 tsp. garlic powder, 1/2 tsp. onion powder, and a pinch of salt and pepper to a small bowl. Stir until completely combined.
- In a large bowl add half of the potatoes, eggs, olives, and chives. Drizzle half of the dressing over the ingredients and mix together. Repeat with the second half of the ingredients. Stir until combined.
- Garnish the salad with the egg slices, a few extra olives, a Tbsp. of chopped chives, and a sprinkling of smoked paprika.
Video
Notes
- Red Potatoes have the perfect starch for potato salad. Red potatoes are hearty enough to withstand mixing and not crumble.
- Make sure to cut off any blemishes in the potatoes. You want nice fresh potatoes.
- Don’t peel the potatoes for this recipe. No really, it is so much better with the peels. Trust us on this.
- Use more dressing for a creamier texture.
We love to hear from you! Leave a comment to let us know what you think!