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Esaladilla (Potato Salad)
An Interesting Twist to the Usual Potato Salad!
6 new potatoes
Sherry Wine Vinegar
Mas Portell organic Extra Virgin Olive Oil
Mas Portell smoked Piquillo Pimientos
Mild onion (Videlia or Walla Walla)
Romulo Capers
Fresh parsley, chives, basil, oregano


1. Boil 6 new potatoes, cut in 1-inch cubes in salted water for 6 minutes.

2. Drain potatoes, and while still hot add -

3. 2 Tbls. Columela or Romulo Sherry Vinegar

4. Stir lightly so that the potatoes absorb the vinegar.

5. 3 Tbls. Mas Portell Extra Virgin Olive Oil.

6. Stir again to coat the potatoes.

7. Add 1/2 cup Mas Portell smoked Piquillo Pimientos, 1/2 cup chopped mild onions, 1/4 cup Romulo capers, 1/4 cup fresh parsley, 1 Tbls. fresh chives, and 2 tsp. fresh oregano (optional). Gently mix and place in refrigerator to cool.

8. When ready to serve, add 1/2 cup mayonnaise and salt to taste!

This dish is a great compliment to any meal or can be served as a main course with lettuce!

Click on Authentic Spanish Food at for more great Spanish Recipes!

Preparation Time: Serves: 4
Recipe Origin: Spain
Submitted by:
Donald B. Harris

This recipe has been viewed 4961 times.


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