{"id":4045,"date":"2024-01-31T17:59:38","date_gmt":"2024-01-31T17:59:38","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=4045"},"modified":"2024-02-16T19:09:13","modified_gmt":"2024-02-16T19:09:13","slug":"patatas-alinadas-recipe-spanish-potato-salad","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/patatas-alinadas-recipe-spanish-potato-salad\/","title":{"rendered":"Patatas Ali\u00f1adas (Spanish Potato Salad)"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Patatas Ali\u00f1adas (Spanish Potato Salad)<\/span><\/h2>\n
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Patatas ali\u00f1adas<\/em>\u00a0is one of those dishes that doesn't necessarily impress at first glance. It's the type of recipe that is completely unforgiving when made with mediocre ingredients, and quite possibly one of the reasons many people return from Spain without truly understanding Spanish cuisine. But when made right,\u00a0patatas ali\u00f1adas<\/em>\u00a0is one of Spain's most delicious and refreshing dishes, the perfect Spanish tapa under\u00a0the warm\u00a0Spanish\u00a0sun.<\/span><\/div>\n
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Prep Time<\/span>10 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>1 hour<\/span><\/span> hr<\/span> 30 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>1 hour<\/span><\/span> hr<\/span> 40 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>4<\/span><\/div>\n\n
Author: <\/span>Lauren Aloise – Spanish Sabores<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>
  • 3<\/span> pounds<\/span> of new potatoes, <\/span> medium size<\/span><\/li>
  • 2<\/span> white onions, <\/span> small dice<\/span><\/li>
  • Water<\/span><\/li>
  • Fresh parsley, <\/span> diced<\/span><\/li>
  • Extra virgin olive oil <\/span> (preferably a spicy kind like an Andalusian picual)<\/span><\/li>
  • 4<\/span> tablespoons<\/span> Sherry vinegar<\/span><\/li>
  • Sea salt<\/span><\/li>
  • 2<\/span> hard boiled eggs<\/span><\/li>
  • 2<\/span> cans of high quality Spanish tuna<\/span><\/li><\/ul><\/div><\/div>\n

    <\/span>Instructions<\/span><\/h3>
    • Wash the potatoes well, put them into a large pot and cover them with water<\/div><\/li>
    • Cook over high heat and add a tablespoon of sea salt right when the water boils<\/div><\/li>
    • Allow the potatoes to boil until just tender (when they can be skewed through with a toothpick\/fork). This should take about 25 minutes.<\/div><\/li>
    • While the potatoes are cooking, dice the onion and the parsley<\/div><\/li>
    • When the potatoes are just cooked through, take the pot off the heat and keep the potatoes in the hot water for another 30 minutes<\/div><\/li>
    • Remove the potatoes with a slotted spoon and place them in a strainer for another 20 minutes, until they’re cool enough to handle<\/div><\/li>
    • Remove the skin with your hands or with the help of a knife<\/div><\/li>
    • Cut the potatoes into thick discs and put them in a glass bowl<\/div><\/li>
    • Add the onion and parsley and \u00bd tablespoon of sea salt<\/div><\/li>
    • Next add the vinegar and finally the olive oil<\/div><\/li>
    • Adjust for salt and on top add the (drained) can of tuna as well as the sliced hard boiled egg<\/div><\/li>
    • Enjoy!<\/div><\/li><\/ul><\/div><\/div>\n
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