Yes, another potato salad recipe! This one is completely different than the mayo-based Potato salad with garlic & herbs. It is a super quick and easy recipe, and uses common kitchen ingredients.
With this recipe, the potatoes are cooked with a chilli, and then dressed with an olive oil and lemon juice dressing. The cooked chilli plus raw garlic in the dressing makes the salad nice and spicy. You can adjust both to your taste.
I’m not sure how authentically Spanish this recipe is, but it sure is tasty. It’s from the book In Praise of the Potato.
Remember to gently simmer the potatoes, and check often so you don’t overcook them.
SPICY SPANISH POTATO SALAD
- 1 pound new or other waxy potatoes (450g)
- 1 jalapeno or other chilli, or to taste
- 1 Tablespoon olive oil
- 1 Tablespoon lemon juice
- 1 to 2 cloves garlic
- 3/4 teaspoon salt
- 1/2 teaspoon sweet paprika powder
Scrub potatoes and cut into bite-sized chunks.
Boil water in a medium-sized saucepan; add a bit of salt to the water, and then potatoes. Return to a gentle boil, then lower heat and simmer for 10-15 minutes, until potatoes are just tender when pierced with a sharp knife. Drain and let cool until they can be handled.
Mash garlic clove with 3/4 teaspoon salt in a mortar and pestle until a paste forms. Put olive oil in a mixing bowl and gradually whisk in lemon juice. Whisk in the garlic paste and paprika.
When potatoes can be handled, peel them (this is optional if the skins are thin). Peel the chilli and chop it into bits. Place potatoes and chilli in a serving bowl. Drizzle dressing over top and mix gently. Serve warm or cold.