Quick Spanish Potato Salad With Olives Recipe

If you want to delve into Spanish recipes but aren’t sure how to start, consider beginning with classics and staple dishes that hold the heart of Andalusian cuisine, and are also super easy to make.

The Spanish potato salad with olives is an amazing starting point, as it captures the essence of Southern Spain flavors with its combination of creamy potatoes and tasty olives, making it a delightful introduction to Spanish cuisine.

In this article, you will find everything you need to know to master the Spanish potato salad with olives, from essential ingredients to step-by-step instructions, ensuring you nail every aspect of the dish.

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Pssst…!!?? You can’t get enough of Spanish salad recipes? Have a look at my other posts: 

• Spanish octopus salad

• Spanish rice salad

• Ensalada campera

Background of the Dish

The Spanish potato salad with olives is a modern version of the classic Spanish potato salad, that used to be a great way of enjoying a delicious dish, that was both filling and cheap.

Over time, more Spanish tapas with potatoes were created, such as the potato croquettes recipe, yet the Spanish potato salad with olives remains a timeless favorite, cherished for its simplicity, versatility, and fantastic combination of flavors.

The addition of olives -black or green- makes this dish stand out, infusing it with a unique salty flavor and a pop of color that elevates the overall presentation and taste.

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Things You’ll Need for Spanish Potato Salad With Olives

To prepare this Andalusian recipe you will need potatoes, pitted olives (black or green), small onions, cherry tomatoes, vinegar, and olive oil as the main ingredients.

Ingredients

• 1kg potatoes
• 2 small white onions
• 1 cup (150gr) cherry tomatoes
• 1 cup (135gr) black or green olives (pitted)
• 1/4 cup (60ml) olive oil
• 4 tablespoons vinegar
• 2 tablespoons finely chopped parsley (for garnish)
• 1 teaspoon paprika
• Salt and pepper (to taste)

How to Make Spanish Potato Salad With Olives – Step by Step Guide

1. To start making this Spanish potato salad with olives, wash the potatoes. If you want to keep the peel on, rinse them under more cold water. If not, peel and chop them into quarters or slices, depending on how you like them.

2. After that, grab a large pot, fill it with water (enough to cover the potatoes), sprinkle a generous amount of salt, and bring it to a boil. Then, boil the potatoes for about 15 to 20 minutes, or until they soften (you can pinch them with a fork or knife to check them).

3. As the potatoes cook, peel and dice the small onions (if you use big ones reduce the amount). Wash the cherry tomatoes and cut them in half. Also, finely chop the fresh parsley. Set them aside.

4. Now, remove the potatoes from the heat and let them cool down. You can let them at room temperature or take them to the fridge to cool (just be sure to cover them).

5. Once they hit room temperature (or get even colder) place them in a bowl. Add the vinegar, olive oil, cherry tomatoes, chopped onion, paprika, salt, and pepper, and toss the Spanish salad until everything gets coated.

6. Then, chop the pitted olives in half (or slice them), and add them to top the Spanish potatoes salad (you can blend some in with the rest of the ingredients).

7. For the final step in this potato salad with olives recipe, top it with fresh chopped parsley. Finally, you can serve the Spanish potato salad with olives at room temperature or cold and enjoy.

Substitution of Ingredients

As you can see in the ingredients listed for this Spanish potato salad with olives, they can be found anywhere in the world and all year round, yet there are some adjustments that you can make to customize it.

First, if you don’t like the idea of a potato salad with olives simply remove them, and include another type of complement like you would do with the Spanish potato salad with tuna or the Spanish potato salad with beets.

If you don’t like this type of Spanish salad dressing, then you can use 1 cup of mayonnaise with a tablespoon of Dijon mustard, or even a few tablespoons of cream cheese until you coat all of the ingredients.

To add more protein, you can take inspiration from other Spanish salads recipes, such as the Spanish potatoes and eggs or the ensalada de pollo, and add those main ingredients.

Tips on Serving Spanish Potato Salad With Olives

The Spanish potato salad with olives can be served as a side dish, or it can be enjoyed as a main dish on its own, thanks to its hearty and flavorful ingredients.

To serve it as a main dish, you would have to plate it in bigger portions, and optionally top it with other hearty ingredients such as grilled shrimp, hard-boiled potatoes, chopped chicken breasts, or bacon bits.

If you make this potato salad with black olives, some great toppings that complement that flavor could be crumbled feta cheese, chopped fresh basil, and an additional drizzle of extra virgin olive oil.

If you are craving a super fresh Spanish summer salad, you can serve the Spanish potato salad with olives as soon as you take it out of the fridge, or try the delicious ensalada de mango.

Like the Spanish potato soup, it is always a great idea to top potato-based recipes with fresh chives and a sprinkle of smoked paprika for an extra layer of flavor.

How to Store Spanish Potato Salad With Olives

The Spanish potato salad with olives is meant to be served as fresh as you can, but different from other Spanish salad recipes, you can store it in the fridge for a couple of days.

First, let your salad cool to room temperature as soon as you finish making the Spanish salad recipe, then place it in an airtight container and cover it with a lid or plastic wrap.

After that, take the Spanish potato salad with olives (without adding the dressing) to the fridge, where you will be able to store it for up to 3 days.

When you are ready to serve it, do a taste test (to ensure the flavor and textures are great), add the dressing, and adjust the seasoning if needed.

Lastly, beyond Spanish potato salad recipes, there are other amazing dishes that you can make and store in the fridge or freezer, such as pork and potato soup, potato leek celery soup, and vegan potato croquettes.

Recipe Card: Spanish Potato Salad With Olives

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