When your partner is from Andalusia, you don’t just become familiar with Spanish habits, expressions and dishes. You soon learn that Andalusia is an entirely different ecosystem entailing different dishes, subculture and slang from the rest of Spain. This vegetarian potato salad recipe has the philosophy of an Andalusian summer built into its core. One of those perfect dishes to have ready in the fridge: fresh for the sultry weather, nutritious because you’ll probably have a freezing beer with it. The Andalusian passion is carried in its name, which instead of being the correct, extended version “patatas aliñadas” (try to ask for that at any Andalusian tapas bar and you’ll cause hilarity amongst diners and hosts!), is the condensed, coarse version “papas aliñás”.
3 medium sized potatoes
1 quarter of onion or 2/3 shallots or spring onions
1 green pepper
1 bunch or parsley (I didn’t have any and I used fresh basil instead)
Step 1 – Chop the onion, pepper and parsley very finely.
Step 2 – Boil the potatoes in salted water until they are the right consistency for salad, which means they should be cooked but not mushy.
Step 3 – Peel the potatoes and chop them into small cubes. Leave them out on a surface to cool down.
Step 4 – Add the potatoes, onion, pepper and parsley in a salad bowl. Dress with plenty of extra virgin olive oil, and add more salt if needed. You can also add black pepper and vinegar if you prefer. Place in the fridge and take out when chilled – enjoy this while dining out in the garden or on the terrace – it’s our passionate recommendation!