Spanish Potato Salad

My roommates in Spain made this often. I found it liberating to discover you can make potato salad without mayonnaise and have never looked back.


  • 2-3 waxy potatoes, or a bunch of new or fingerling potatoes
  • 3 medium carrots, trimmed, peeled, and cut in half
  • 2 eggs
  • handful of green beans, trimmed
  • very good extra virgin olive oil, preferably from Spain, white or white wine vinegar, salt, and freshly ground pepper
  • optional variations: parsley, scallions, or dill


  1. Add the eggs and whole, unpeeled potatoes to a medium-sized pot of water and bring to a boil.
  2. When the water is boiling, add the carrots and green beans.
  3. Remove each item from the water when tender, about 5-10 minutes for the carrots, 10 minutes for the eggs, 20-30 minutes for the potatoes. Blanch ingredients in cold water to slow cooking. (You don't need the ingredients to be cold; just cool enough to slow cooking and make them easier to handle.)
  4. Peel the potatoes with your fingers and slice into 1 inch chunks or to the size most pleasing to you.
  5. Slice the carrots into rounds or on the bias.
  6. Cut the green beans in half.
  7. Shell the eggs. Using your fingers, strip off small hunks of the egg white and add to the salad. When you are left with just the yolk, crumble it into the salad. Later, when you add olive oil, the vinegar, egg yolk and the starch from the potatoes will combine to make a dressing.
  8. If using, add the scallions and/or herbs.
  9. Up to this point, it can be assembled ahead of schedule for later that day. Don't refrigerate; just leave the salad out somewhere on the counter. Just before serving, toss with vinegar, freshly ground pepper, salt, and a significant amount of extra virgin olive oil. Adjust seasonings to taste. It is finished only when you can't stop shoving the potatoes in your mouth.

Note that if you save some in the fridge for the next day, you may need to add more seasonings.




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