Spanish Potato Salad Recipe

Name: Spanish Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup red wine vinegar; 1 tablespoon honey; 1 pinch saffron thread; 1 cup good mayonnaise; 1 tablespoon minced garlic; salt & freshly ground black pepper; 2 lbs new potatoes; 1/4 cup red bell pepper, chopped; 1/2 cup finely diced Spanish onion; 1 tablespoon finely chopped fresh thyme; 1/4 cup coarsely chopped flat leaf parsley

Servings: persons

1/4 cup red wine vinegar
1 tablespoon honey
1 pinch saffron thread
1 cup good mayonnaise
1 tablespoon minced garlic
salt & freshly ground black pepper
2 lbs new potatoes
1/4 cup red bell pepper, chopped
1/2 cup finely diced Spanish onion
1 tablespoon finely chopped fresh thyme
1/4 cup coarsely chopped flat leaf parsley

1
Combine the vinegar, honey and saffron in a small pot. Bring to a boil over high heat; immediately remove from the heat and let sit until cool to room temperature.
2
Combine the mayonnaise and garlic with the saffron mixture in a medium mixing bowl and season to taste with salt and pepper.
3
Cook the potatoes in a large pot of boiling, salted water until tender. Drain and slice 1/2-inch thick. Place in a large serving bowl.
4
Immediately fold in the mayonnaise mixture, red bell peppers, onion, thyme and parsley. Season to taste with salt and pepper. Enjoy!

628

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/4 cup red wine vinegar, 1 tablespoon honey, 1 pinch saffron thread, 1 cup good mayonnaise, and more.

Yes, Spanish Potato Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Spanish Potato Salad

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