Just-picked produce makes for ultimate summer side dishes. This potato salad has classic Spanish flavors from sherry vinegar, green olives, paprika, and Spanish chorizo. Top the salad with crumbled, sliced, or quartered hard-cooked eggs.
Makes
10 servings
Total Time
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Ingredients
Test Kitchen Approved
Instructions
Boil potatoes in a pot of salted water until fork-tender, about 15 minutes. Drain and transfer potatoes to a bowl; toss with sherry vinegar and green olive juice. Stir potatoes occasionally until liquid is absorbed.
Whisk together olive oil, garlic, anchovy paste, and smoked paprika; toss with potatoes.
Toss in pimento-stuffed green olives, Spanish chorizo, red onion, and parsley; season with salt and black pepper. Top salad with crumbled eggs.
Test Kitchen Approved
Nutritional Facts
Nutritional Facts
Per serving
Calories: 266
% Daily Value*
Total Fat 12g 18%
Saturated Fat 2g 10%
Cholesterol 67mg 22%
Sodium 705mg 29%
% Daily Value*
Carbs 34g 11%
Protein 7g
*Percent Daily Values are based on a 2,000 calorie diet.
