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Spanish Potato Salad Recipe With Eggs

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NoMayo Potato Salad with Tuna The Mediterranean Dish
NoMayo Potato Salad with Tuna The Mediterranean Dish from www.themediterraneandish.com

Description

This Spanish potato salad recipe with eggs is a perfect dish for summer picnics or barbecues. It is easy to make and can be served as a side dish or a main course. The combination of boiled potatoes, boiled eggs, and a creamy dressing makes this potato salad a hit with everyone.

Prep Time

The preparation time for this Spanish potato salad recipe with eggs is around 15 minutes.

Cook Time

The cook time for this dish is around 25 minutes.

Ingredients

The ingredients for this Spanish potato salad recipe with eggs are:
  • 6 medium-sized potatoes
  • 4 eggs
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 1/4 cup olive oil
  • 2 tablespoons white vinegar
  • 1 tablespoon dijon mustard
  • 1 tablespoon honey
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons chopped fresh parsley

Equipment

The equipment needed for this Spanish potato salad recipe with eggs are:
  • Large pot
  • Large bowl
  • Whisk
  • Knife
  • Chopping board

Method

1. Start by boiling the potatoes in a large pot of salted water until they are tender. This should take around 20 minutes. Once done, drain the potatoes and let them cool. 2. In the meantime, boil the eggs in a separate pot of water for around 10 minutes until they are hard-boiled. Once done, drain the eggs and let them cool. 3. While the potatoes and eggs are cooling, prepare the dressing. In a large bowl, whisk together the mayonnaise, sour cream, olive oil, white vinegar, dijon mustard, honey, salt, and black pepper until smooth. 4. Once the potatoes have cooled, peel them and cut them into bite-sized pieces. Cut the boiled eggs into small pieces as well. 5. Add the potatoes, eggs, and chopped fresh parsley to the bowl with the dressing. Gently mix everything together until the potatoes and eggs are evenly coated with the dressing. 6. Cover the bowl with plastic wrap and refrigerate the potato salad for at least 1 hour before serving.

Notes

This potato salad can be made a day in advance and stored in the refrigerator until ready to serve. It is also a great dish to bring to potlucks or picnics.

Nutrition Info

This Spanish potato salad recipe with eggs serves 6 people and contains approximately:
  • Calories: 360
  • Protein: 8g
  • Fat: 23g
  • Carbohydrates: 31g
  • Fiber: 4g
  • Sugar: 6g
  • Sodium: 480mg

Recipe Tips

To make the potato salad creamier, you can add more mayonnaise or sour cream. You can also add other ingredients like chopped onions, celery, or pickles for extra flavor and texture. If you prefer a tangy dressing, you can increase the amount of vinegar or add some lemon juice. Serve the potato salad chilled and garnish with some extra chopped parsley or paprika for a pop of color. Enjoy!


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