Spanish potato salad
Votes: 6
Time: 1 hour 15 minutes
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Spanish potato salad - detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 900 g of new potatoes
- 1 large tomato, coarsely chopped
- 1/4 cup red wine vinegar
- 1 tbsp. honey
- 1 pinch of saffron stigmas
- 1 cup mayonnaise
- 1 tbsp. minced garlic
- Salt and ground black pepper
- 1/2 cup finely diced onion
- 1 tbsp finely chopped fresh thyme
- 1/4 cup coarsely chopped parsley
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Cooking the dish according to the recipe:
- In a small saucepan, combine the vinegar, honey, and saffron. Bring the mixture to a boil over high heat, immediately remove from heat, and let cool to room temperature. In a medium bowl, combine the mayonnaise and garlic with the saffron mixture, season with salt and pepper to taste.
- Boil the potatoes in a large pot of boiling salted water until tender. Drain and slice into 1cm-thick rounds. Place them in a large serving bowl and immediately toss with the mayonnaise dressing, tomatoes, onion, thyme, and parsley. Season with salt and pepper to taste.
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