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Spanish Potato Salad

Thrifty.Chef's picture
Ingredients
  All purpose potatoes 1 Pound, peeled and diced (4 Medium Sized)
  Finely chopped yellow onion 1 Tablespoon
  Stalk celery 1 , chopped
  Garlic 1 Clove (5 gm), peeled and minced
  Chopped sweet red pepper/Chopped sweet green pepper 1⁄4 Cup (4 tbs)
  Sliced pimiento-stuffed olives 1⁄4 Cup (4 tbs)
  Dried thyme 1⁄4 Teaspoon, crumbled
  Vegetable oil/Olive oil 5 Tablespoon
  Lemon juice 2 Tablespoon
  Salt 1⁄2 Teaspoon
  Black pepper 1⁄4 Teaspoon
Directions

1. Bring about 1 inch of lightly salted water to a boil in a 2-quart saucepan. Add the potatoes, set the lid askew on the pan, and cook about 5 minutes, or until just tender.
2. While the potatoes are cooking, mix the onion, celery, garlic, sweet pepper, olives, thyme, oil, lemon juice, salt, and black pepper in a serving bowl.
3. Drain the cooked potatoes and let them cool slightly. Add them to the bowl and toss gently to mix all the ingredients. Cover and refrigerate until chilled.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Spanish
Course: 
Side Dish
Method: 
Tossed
Dish: 
Salad
Ingredient: 
Potato
Interest: 
Everyday

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