Recipe courtesy of Food Network Kitchen
Spanish Potato Salad
Total:
25 min
Active:
10 min
Level:
Easy
Total:
25 min
Active:
10 min
Level:
Easy

Directions

Cook 1 1/2 pounds quartered red-skinned potatoes in simmering salted water until tender, 10 to 15 minutes. Drain; cool slightly. Combine 1/4 cup each chopped pimientos, celery and green olives, 2 tablespoons each chopped parsley, sherry vinegar and mayonnaise, 1 tablespoon each olive oil and chopped shallot and 1/4 teaspoon smoked paprika. Toss with the potatoes; season with salt and pepper.

Photograph by Christopher Testani

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