Spanish Potato Salad by Foodie’s Chef Laura Brennan
My Irish-German aunts made potato salad without mayonnaise. As a curious kid, I found it intriguing because it was not what we did at our house. There was bacon fat and vinegar drizzled over the hot...
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Cooking tools:
- Chef's knife
- Cutting board
- Pot
- Stove
- Spider strainer
- Baking sheet
- Mixing bowl
- Saute pan
- Pepper mill
- Spoon
- Measuring cup
- Measuring spoon
Ingredients
- 2 ½-3 pounds Yukon gold potatoes
- ½ cup red onion, very small dice
- ¼ cup celery, very small dice
- ½ cup red bell peppers, very small dice
- ½ cup, plus 2 tablespoons extra-virgin olive oil (XVOO), divided
- 2 medium cloves garlic, peeled and mashed to a paste
- 1 teaspoon Spanish smoked paprika
- 1/3 cup pitted green olives, chopped (Manzanilla, for example)
- 3 tablespoons sherry vinegar (plus more to taste)
- 3 tablespoons chopped fresh parsley
- Kosher salt
- fresh cracked black pepper
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