Patatas Aliñadas Recipe (Spanish Potato Salad)
Patatas aliñadas is one of those dishes that doesn't impress at first glance! It's only at its best when made with great ingredients, but when made right, patatas aliñadas is one of Spain's most delicious and refreshing dishes, and is the perfect Spanish tapa to enjoy outdoors under the warm Spanish sun.
- 3 pounds medium new potatoes (use a waxy variety)
- 2 white onions (finely diced)
- fresh parsley (finely chopped)
- extra virgin olive oil (such as a spicy Andalusian picual)
- 1/4 cup sherry vinegar
- sea salt (to taste)
- 2 hard boiled eggs (quartered or sliced)
- 2 cans high quality Spanish tuna (drained)
- Wash the potatoes, then put them into a large pot and cover with water. Bring to a boil over high heat, then add a tablespoon of sea salt.
- Allow the potatoes to boil until they're fork tender, about 25 minutes. Take the pot off the heat and keep the potatoes in the hot water for another 30 minutes.
- Remove the potatoes with a slotted spoon and place them in a strainer for another 20 minutes, or until they're cool enough to handle.
- Remove the potato skins with your hands or with a knife, then cut into thick slices and place in a glass serving bowl.
- Sprinkle the potatoes with the onion, parsley, and 1/2 tablespoon of sea salt.
- Add the vinegar and the olive oil, then adjust the salt to taste.
- Arrange the tuna and sliced hard boiled egg on top of the potatoes and enjoy!
Looking for other Spanish potato recipes? Don't miss these recipes for potato croquettes and papas a lo pobre.
Introduction
The secret to this patatas aliñadas recipe is to use very high quality ingredients.
The dish is typical of Cadiz, where some of the world's best tuna is produced. Spain is also home to what is arguably the best olive oil in the world, making it difficult to go wrong!
Ingredients
Wondering what ingredients you need to make a wonderful dish of patatas aliñadas? The key is using the best ingredients you can find!
Let's talk about the key ingredients in this salad.
- Tuna: Use the best-quality canned tuna that you can find. If you can get Spanish tuna, that would be ideal!
- Extra Virgin Olive Oil: Top-quality Spanish olive oil adds a flavor to this dish like no other. My recommended choice for this recipe is a spicy Andalusian picual.
- Potatoes: I like to use medium-sized new potatoes, like Yukon Gold. Try to use a waxy variety that will hold its shape well during boiling.
- Sherry Vinegar: This adds a wonderful tang to the salad, so don't skip it! If you need to substitute, try using red wine vinegar.
See recipe card for full information on ingredients and quantities.
How to Make Patatas Aliñadas
If you’d like to see the full ingredients and instructions, scroll to the bottom of the post for the printable recipe card.
- Wash the potatoes, then place them in a pot of water and bring to a boil. Add the salt and stir well. (image 1)
- Boil the potatoes until they're fork tender, about 25 minutes. Remove the pot from the heat and let the potatoes sit in the hot water for 30 minutes. (image 2)
- Drain the potatoes in a colander and let them cool for at least 20 minutes. (image 3)
- Remove the skins, slice the potatoes into thick discs, and place in a serving bowl. (image 4)
- Sprinkle the potatoes with onion, parsley, and sea salt. (image 5)
- Drizzle the vinegar and olive oil over the potatoes. (image 6)
- Add the drained tuna and adjust salt to taste. (image 7)
- Place the hard-boiled egg on top and enjoy! (image 8)
Recipe FAQs
What kind of potatoes do they use in Spain? Although about 150 varieties of potatoes are grown in Spain, not all types of potato are good for boiling and enjoying in patatas aliñadas.
Choose a firm, waxy new potato like Yukon Gold in the US, or try one of the many waxy varieties available in Spain. How long does patatas aliñadas keep? It's best to eat all the patatas aliñadas within 3 days of making it.
Be sure to keep it tightly covered and refrigerated to keep the fish and eggs cold.
Serve
Patatas aliñadas is a popular Spanish tapa that's a wonderful start to any meal! If you want to have a fun tapas feast for a meal, I'd recommend rounding out this spread with flamenquines cordobeses, albóndigas de choco, fried anchovies, or ajo blanco.
Expert Tips
- Use the very best quality ingredients you can find for the best results. Using good tuna and olive oil especially makes a difference!
- Taste and adjust the salt before serving.
