Spanish Potato Salad No Mayonnaise
Say goodbye to heavy, mayonnaise-laden salads and embrace the vibrant flavors of this Spanish Potato Salad with no mayonnaise. Featuring tender boiled Yukon Gold or red potatoes, a medley of crisp red and green bell peppers, tangy red onion, and briny green olives, this dish is a refreshing and healthier twist on a classic. It's dressed in a zesty mixture of extra-virgin olive oil, red wine vinegar, garlic, and smoky paprika, delivering a bold Mediterranean flair in every bite. Perfect as a side dish or a light main, this salad comes together in just 40 minutes and can be served warm or chilled. Garnished with fresh parsley, it's both visually stunning and bursting with flavor, making it a crowd-pleaser for any gathering. Optimize your meals with this easy, mayo-free recipe that’s as nutritious as it is delicious!
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Recipe Information
Ingredients
- 800 grams Small potatoes (e.g., Yukon Gold or red potatoes)
- 1 large Red bell pepper
- 1 large Green bell pepper
- 1 medium Red onion
- 80 grams Pitted green olives
- 60 milliliters Extra-virgin olive oil
- 30 milliliters Red wine vinegar
- 2 small Garlic cloves
- 1 teaspoon Paprika (sweet or smoked)
- 2 tablespoons Fresh parsley (finely chopped)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Wash the potatoes thoroughly and place them in a large pot. Cover them with water and add a pinch of salt. Bring the water to a boil over medium-high heat and cook the potatoes for about 20-25 minutes, or until they are tender when pierced with a fork. Drain them and set them aside to cool slightly.
While the potatoes are cooking, dice the red bell pepper, green bell pepper, and red onion into small pieces. Slice the pitted green olives into thin rounds. Set aside.
In a small bowl, prepare the dressing by whisking together the olive oil, red wine vinegar, minced garlic, paprika, salt, and black pepper. Taste the dressing and adjust the seasoning if needed.
Once the potatoes have cooled enough to handle, peel them if you prefer (optional). Cut the potatoes into bite-sized cubes and place them in a large mixing bowl.
Add the diced vegetables and sliced olives to the bowl of potatoes. Pour the dressing over the top and gently toss everything together, making sure the potatoes are evenly coated.
Sprinkle the chopped parsley over the potato salad and gently fold it in.
Cover the potato salad and let it rest at room temperature for at least 20 minutes to allow the flavors to meld. Alternatively, you can chill it in the refrigerator for 1-2 hours if you prefer a cold potato salad.
Serve the Spanish potato salad on its own or as a side dish. Enjoy!
Nutrition Facts
Calories |
350 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.2 g | 23% | |
| Saturated Fat | 2.5 g | 12% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 733 mg | 32% | |
| Total Carbohydrate | 43.9 g | 16% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 5.3 g | ||
| Protein | 5.3 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 50 mg | 4% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 1088 mg | 23% | |
*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.
