Portuguese Style Redskin Potato Salad with Tomatoes and Garlic
Bursting with Mediterranean flair, Portuguese Style Redskin Potato Salad with Tomatoes and Garlic is a vibrant and refreshing take on the classic potato salad. Featuring tender redskin potatoes, juicy ripe tomatoes, and a zesty garlic-infused dressing of extra virgin olive oil, red wine vinegar, and smoked paprika, this dish delivers bold, rustic flavors in every bite. Fresh parsley and green onions add herbaceous brightness, while the simple preparation makes it perfect for summer picnics, BBQs, or as a versatile side dish. Best served chilled or at room temperature, this salad is a deliciously wholesome crowd-pleaser that's easy to make and full of robust, natural flavors. Perfect for those seeking creative Portuguese-inspired recipes!
TITAN HAUS
Pure Titanium KitchenwareWhy 10,000+ Chefs Switched to Titanium
Recipe Information
Ingredients
- 2 pounds redskin potatoes
- 2 large ripe tomatoes
- 3 garlic cloves
- 3 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
- 2 tablespoons fresh parsley
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 2 green onions
Instructions
Wash the redskin potatoes thoroughly and cut them into bite-sized pieces (leave the skin on for added texture and flavor).
Place the potatoes in a large pot and cover them with cold water. Add a pinch of salt to the water.
Bring the pot to a boil over medium-high heat, then reduce to a simmer. Cook the potatoes for 15-20 minutes or until they are fork-tender. Drain and allow them to cool slightly.
While the potatoes are cooking, dice the tomatoes into small chunks and set them aside.
Mince the garlic cloves finely and add them to a small bowl. Mix the garlic with the olive oil, red wine vinegar, smoked paprika, kosher salt, and black pepper to create the dressing.
Chop the fresh parsley and green onions finely.
In a large mixing bowl, combine the cooked potatoes, tomatoes, parsley, and green onions.
Pour the dressing over the potato mixture and gently toss everything together until the potatoes are well-coated with the dressing.
Taste and adjust seasoning with additional salt or pepper if needed.
Chill the salad in the refrigerator for at least 30 minutes before serving to let the flavors meld together.
Serve the potato salad cold or at room temperature as a side dish.
Nutrition Facts
Calories |
128 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.2 g | 0% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 109 mg | 5% | |
| Total Carbohydrate | 29.9 g | 11% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 2.6 g | ||
| Protein | 3.9 g | 8% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 35 mg | 3% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 793 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
