Spanish Style Potato Salad

4.23 from 9 votes

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.

Prep Time10

Cook Time20

Cooling Time:30

Total Time1

Course: Side Dish

Cuisine: Spanish

Diet: Gluten Free, Vegetarian

Keyword: spanish potato salad, potato salad with olives, red potato salad

Servings:

Calories: 198kcal

Thoroughly wash and scrub 8-10 medium sized red or Yukon gold potatoes (equals 3 lbs.) Cut the potatoes into chunks, making sure that they are relatively the same size to ensure even cooking.
Place the diced potatoes in a large pot and fill with cold water (make sure the water is 1-2 inches above the potatoes).
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, or just until the potatoes can be pierced with a fork on a low boil.
Drain the potatoes in a strainer and allow to cool for at least 30 minutes.

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

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. Mix together until completely combined.
Chop 1 cup of pitted Manzanilla olives (also known as green olives or Spanish olives).
Mince ¼ cup of fresh chives.
Place the cooked and cooled potatoes into a large mixing bowl, along with the chopped hard boiled eggs and chopped green olives. Pour the dressing into the bowl and carefully toss all of the ingredients into the dressing until combined.
To Serve: Garnish the top of the potato salad with extra minced chives and a sprinkle of smoked paprika.

This recipe may be cut in half if you'd like a smaller amount.

This potato salad may be made the day ahead. If making ahead, store in an airtight container in the refrigerator.

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