Spanish Style Potato Salad

This Spanish Style Potato Salad is a flavorful side dish for a BBQ! It's made with eggs, olives, chives, and a smoked paprika dressing.

My recipe for Spanish Potato Salad was first published on Sunday Supper Movement where I am a contributor.

I love potato salad in all forms and this Spanish Potato Salad is no exception. It's made with red potatoes and tossed in a smoky mayo dressing. This recipe puts a twist on the classic summer side dish!

Most of us probably don't think of potato salad as a particularly ‘exciting’ dish. It’s one of those side salads that you find at a summer BBQ sitting among the macaroni and 7-layer salads.

We scoop a spoonful of it onto our plate as we make our way down the buffet line while we wait for the really exciting dishes like ribs, burgers, and steak.

I happen to be a great appreciator of the humble potato and wanted to spiff it up a bit to give it a chance to shine. I firmly believe that potato salad can be one of those dishes we actually look forward to eating.

This version has a Spanish twist and is made with red potatoes, hard boiled eggs, and Manzanilla olives that are tossed in a smoky mayo dressing and topped with minced chives.

Jump to:

• What Are The Best Potatoes For Potato Salad?
• Do I Need To Peel The Potatoes First?
• Ingredients For Spanish Style Potato Salad
• How To Boil Potatoes For Potato Salad
• How To Make Hard Boiled Eggs
• How To Make Smoky Paprika Dressing
• How To Make Spanish Potato Salad
• What To Serve With Spanish Potato Salad
• How Long Does Potato Salad Last In The Fridge?
• Can It Be Frozen?
• Can It Be Made The Day Ahead?
• Spanish Style Potato Salad

What Are The Best Potatoes For Potato Salad?

The cornerstone of any good potato salad is, of course, potatoes. When it comes to potato salad, it's best to use a waxy variety of potato such as red, Yukon Gold, or fingerling potatoes.

Waxy potatoes are thin-skinned and less starchy than a variety like Russets. This means that they don't become mushy when cooked and retain their shape nicely after being boiled.

Russets are better suited for baking or mashing and generally not recommended when making potato salad.

For optimal taste and texture, I recommend red or Yukon Gold potatoes for this Spanish Style Potato Salad.

Do I Need To Peel The Potatoes First?

Waxy potatoes are thin-skinned and do not need to be peeled when making potato salad.

Potato skins provide excellent taste and texture to salads and it is not necessary to peel them.

It is best to thoroughly wash and scrub potatoes first, in order to remove any dirt or bacteria that might be present. This is especially true if using potatoes picked straight from the garden.

Ingredients For Spanish Style Potato Salad

Here's what you'll need to make it.

• 3 lbs. Red or Yukon Gold Potatoes (equals 8-10 potatoes)
• 6 Eggs
• 1 cup Pitted Manzanilla Olives (also known as green olives)
• ½ heaping cup Mayo
• 2 Tbsp. Dijon Mustard
• 2 Tbsp. White Wine Vinegar
• 1 tsp. Smoked Paprika (can sub regular paprika or use ½ tsp. of each)
• 1 tsp. Garlic Powder
• 1 tsp. Onion Powder
• ¾ tsp. Kosher Salt (split)
• ¼ tsp. Pepper
• ¼ cup Fresh Chives for garnish (minced)

How To Boil Potatoes For Potato Salad

The process of boiling potatoes for potato salad is simple and there are a few tricks that you can employ to help ensure optimal taste and texture.

• It's best if the potatoes are cut relatively the same size to ensure that they cook evenly.
• Add salt to the water when boiling potatoes. This helps to season them and makes for a more flavorful potato salad.
• Start the potatoes in cold water. This allows the potatoes to heat evenly and helps them to cook evenly as a result.
• Be sure not to overcook the potatoes. Overcooked potatoes result in a mushy texture.
• Allow the potatoes to chill in a strainer for at least 30 minutes. This prevents the heat from breaking the mayo, which can result in an oily potato salad.
• This recipe calls for 3 lbs. of potatoes. This equals 8-10 medium sized potatoes, or the potatoes may be weighed using a kitchen scale.

1. To boil the potatoes, wash and scrub 8-10 medium sized red or Yukon gold potatoes (equals 3 lbs.).
2. Cut the potatoes into chunks, making sure that they are relatively the same size.
3. Place the diced potatoes in a large pot and fill with cold water (make sure the water is 1-2 inches above the potatoes). 
4. Add ½ tsp. kosher salt and bring the water to a boil. Reduce the heat after the water is boiling and cook for 8-10 minutes on a low boil.
5. Boil the potatoes just until they can be pierced with a fork.
6. Drain the potatoes in a strainer and allow to cool for at least 30 minutes.

How To Make Hard Boiled Eggs

Hard boiled eggs are another one of those foods that often don't get the credit they deserve. They provide additional texture and and flavor to potato salad.

It's super easy to make hard boiled eggs and they can be prepared at the same time as the potatoes, or while the boiled potatoes are cooling in the strainer.

1. To make the hard boiled eggs, place 6 eggs in a sauce pan and cover them by an inch or two with cold water. Bring the water to a boil.
2. Once the water is boiling, turn off the heat, cover the sauce pan, and allow it to sit on the same burner for 12 minutes.
3. Place some ice cubes in a small bowl and fill it with water.
4. Using a slotted spoon, scoop the eggs into the water bath and allow them to sit for at least 5 minutes.
5. Once the eggs are completely cooled, dry them off and peel them.
6. Cut the eggs into large chunks.

If you like hard boiled eggs be sure to check out this Mustard Egg Salad and Lemon Dill Egg Salad!

How To Make Smoky Paprika Dressing

The element of this potato salad that gives it the most Spanish flare is the smoked paprika dressing that's drizzled over the top of it.

This dressing is smoky, creamy, savory, and a little bit tangy. It's definitely got more flavor than your average potato salad dressing!

The dressing can also be prepared while the potatoes and eggs are cooking on the stove top.

1. To make the dressing, simply add a heaping ½ cup of mayo, 2 Tbsp. Dijon mustard, 2 Tbsp. white wine vinegar, 1 tsp. garlic powder, 1 tsp. onion powder, 1 tsp. smoked paprika (or regular paprika) and ¼ tsp. each of kosher salt and pepper to a small bowl.
2. Mix together until completely combined. Set aside until ready to assemble.

Feel free to sub regular paprika in place of smoked paprika for a less 'smoky' flavor, or use ½ tsp. each of smoked and regular paprika.

Love creamy side salads? Be sure to check out these recipes!

• Creamy Pesto Pasta Salad
• Kohrabi Slaw
• Dill Pickle Pasta Salad
• Blue Cheese Coleslaw
• Asian Cabbage Slaw
• Crunchy Coleslaw
• Chipotle Slaw

How To Make Spanish Potato Salad

Once the potatoes, eggs, and dressing are ready it's time to assemble the Spanish Style Potato Salad.

All that's needed to assemble is to toss all of the elements into a large mixing bowl, drizzle with the dressing, toss to combine, and garnish with fresh chives.

1. Chop 1 cup of pitted Manzanilla olives (also known as green olives). These olives are available in any grocery store and often found stuffed with pimentos.
2. Mince ¼ cup of fresh chives.
3. Place the cooked and cooled potatoes into a large mixing bowl, along with the chopped hard boiled eggs and chopped green olives.
4. Pour the dressing into the bowl and carefully toss all of the ingredients into the dressing until combined.
5. Garnish the potato salad with the minced chives.

As mentioned, it's best to add the dressing after the potatoes have drained and cooled for at least 30 minutes.

This prevents the dressing from becoming oily and ensures that the potato salad does not become watery as it sits in the refrigerator.

What To Serve With Spanish Potato Salad

I love dishes that are familiar but with a twist.

This Spanish Style Potato Salad is perfect for any summer party. I don’t know if it will overtake the ribs or the brisket but it’s got a fighting chance. Who else feels potato salad deserves a turn in the spotlight?

It pairs great with grilled meats like burgers, ribs, brisket, steak, or chicken.

Potato salad is perfect with a Juicy Lucy burger, blue cheese burgers, grilled jalapeno sauce burgers, roasted poblano burgers, and even turkey burgers.

I love it with grilled chicken like these Italian grilled chicken sandwiches, grilled chicken wings, bruschetta chicken, or grilled chicken kofta.

If you're looking for more healthy sides to pair with this potato salad, check out these recipes!

• Summer Roasted Vegetable Salad
• Grilled Corn Feta Salad
• Italian Green Bean Salad
• Pickled Beet Salad
• Marinated Tomato Salad
• Fresh Pea Mint Salad
• Quinoa Arugula Salad

How Long Does Potato Salad Last In The Fridge?

This Spanish Potato Salad lasts 2-3 days stored in an airtight container in the fridge.

Make sure to allow the potato salad to be completely cooled before transferring it to the fridge for storage.

If serving potato salad at a picnic or BBQ, make sure not to allow it to sit in the sun for more than an hour or two. It's best to keep foods that contain mayo chilled, so that it remains safe for consumption.

Can It Be Frozen?

I do not recommend freezing it, as potato salad is best enjoyed fresh or within a few days.

Can It Be Made The Day Ahead?

You can absolutely make this potato salad the day ahead. Be sure to store it in the fridge if making ahead of time as it contains mayo and needs to be refrigerated for safe consumption.

It's best to cover the potato salad with plastic wrap if storing in the fridge in order to keep it from drying out.

Want more potato salad? Don't miss these recipes!

• Mediterranean Potato Salad
• Southwest Potato Salad

Love Potato Salad? Check Out These Recipes!

Potato Salad with Asparagus

Mom's Traditional Potato Salad

French Potato Salad