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Our zesty Spanish Potato Salad is a flavorful, easy potato salad recipe that’s perfect as a side dish for BBQ or in your picnic basket. Every bite is bold, zesty, and so delicious! Simple to make in just 30 minutes.
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One side dish I always get excited about making is potato salad. There is truly nothing like a side of potato salad with a backyard BBQ – and with how much I love to grill, you know I’ve tried a lot of different potato salad recipes!
My family loves this Spanish Potato Salad recipe the most. It’s a red-skinned potato salad that is so flavorful and pairs well with everything from grilled pork to chicken and steak. My personal favorite is as a side dish for ribs.
This is one of my favorite Spanish side dishes and a true treat to serve. Many refer to it as Puerto Rican Potato Salad as the ingredients are very similar. Give it a try – I know you’ll love it!
Spanish Potato Salad Dressing
- mayonnaise
- mustard
- lemon juice
- smoked paprika
- garlic powder
- onion powder
- fresh chives
- salt and pepper
The unique blend of ingredients in this Spanish potatoes salad dressing are what make this recipe one of a kind. It is so delicious with this redskin potato salad and sure to impress!
Along with Puerto Rican Potato Salad, this is one of my favorite simple potato salad recipes.
Best Potatoes for Puerto Rican Potato Salad
The cornerstone of any simple potato salad recipe is the potatoes! The best potato variety for Spanish Potato Salad is the red potato.
Admittedly, I’m partial to red potato salad in general because I love the flavor. But, the reason you want to use red potatoes is that they don’t get mushy when you pair them with the Spanish salad dressing in this dish.
Perfect for making a potato salad recipe with egg!
Frequently Asked Questions
Boil potatoes for about 10 minutes. The potatoes will be easily pierced with a fork when finished. This is the best way to boil potatoes for potato salad.
No. 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 takes more work.
As long as the potato salad is refrigerated right after it is made, it will last 3 to 4 days. The key is to refrigerate it immediately!
Yes! The ingredients in this Spanish potato salad recipe are all naturally gluten-free.
How to Boil Potatoes
- Wash and scrub potatoes well. Cut off any damaged or discolored areas of the skin.
- 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 about 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.
- 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. That isn’t the case with this Spanish Potato Salad recipe!
I use 4 eggs in this dish, but you can definitely add more or less if you like.
Hard-boiled eggs are the perfect pair to the potatoes. They add extra texture and flavor and are easy to make!
How to Make Potato Salad
- Dice the hard boiled eggs into pieces. Feel free to cut 1 egg into slices to garnish the top of the salad.
- I like to assemble this salad in ‘stages’ to ensure that all the ingredients are dispersed evenly throughout the dish.
- 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.
- Red Potatoes have the perfect starch for potato salad. They’re 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.
Spanish Side Dishes
This is one of the best Spanish side dishes out there. I love it for BBQ of all kinds. Other favorites:
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📋 Recipe
Spanish Potato Salad
Equipment
- Mixing Bowl
- Pot to boil potatoes
- Pot to boil eggs
Ingredients
- 8 medium red potatoes
- 4 eggs
- ½ cup Spanish olives
- ⅛ cup fresh chives
- ½ cup mayo
- 2 Tablespoons whole grain mustard
- 3 Tablespoons lemon juice
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 pinch salt adjust to taste
- 1 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 Spanish olives. Mince 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 mayo, whole grain mustard, lemon juice, smoked paprika, garlic powder, 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, 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.
Angela Argujo says
This looks delicious! I was thinking about substituting Sazon for Paprika. What do you think?
Em Beitel says
I love the idea of adding sazon! Such great flavor. Let us know how it turns out.