Spanish Potato Salad

Total Time:
25 min
Prep:
10 min
Cook:
15 min

Level:
Easy

CATEGORIES
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

YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Flag as inappropriate

    Thank you! your flag was submitted.

    This recipe is featured in:

    Summer Entertaining Guide