Papas aliñás originated in Andalusian olive groves where workers needed cold potatoes that wouldn't spoil in 40°C heat.
Papas aliñás
Dive into a refreshing taste of Spain with our vibrant Papas Aliñás! This delightful summer dish features tender potatoes tossed in a zesty dressing of olive oil, vinegar, and fresh herbs, delivering a burst of flavor in every bite. For an extra twist, feel free to add some melva or skip the fish altogether—either way, you're in for a treat!
Prep
15
min
Cook
30
min
Serves
2
people
Level
beginner
📝 Ingredients
Serves 2🥬Fresh Produce(3)
- 1 manojo de perejil fresco
- 1 cebolla roja (50–70 g)fresh spring onion if available
- 3 patatas (400 g)
🥩Meat & Seafood(1)
- 1 lata de atún (150 g)optionalcan substitute with melva
🥛Dairy & Eggs(1)
- 2 huevos duros
🫙Pantry Staples(1)
- Aceite de oliva virgen extra
🧂Spices & Seasonings(1)
- Sal
🍯Sauces & Condiments(1)
- Vinagre de Jerez
👨🍳 Instructions
- 1
Boil the potatoes until tender, then let them cool slightly before peeling and cutting them into slices.
- 2
Mix the warm potatoes with the chopped onion, hard-boiled eggs, parsley, and optional tuna.
- 3
Drizzle with extra virgin olive oil and Sherry vinegar, and season with salt to taste. Serve warm or let cool before serving.
💡 Pro Tips
- ✓Boil potatoes with skins on in heavily salted water (2 tablespoons per quart) to prevent waterlogging and maintain firm texture for slicing.technique2 tbsp salt per quart
- ✓Dress potatoes while still warm (around 140°F internal temp) because heat opens starch granules allowing better oil and vinegar absorption.timing140°F internal temp
- ✓Use a 3:1 ratio of extra virgin olive oil to Sherry vinegar for proper emulsification and balanced acidity that won't overpower the potatoes.ingredient3:1 oil to vinegar ratio
- ✓Slice potatoes to 1/4-inch thickness when slightly warm - they'll hold their shape better than when fully cooled and won't crumble like hot potatoes.technique1/4-inch thickness
- ✓Let the dressed salad rest for 30-45 minutes at room temperature so flavors meld and potatoes absorb the aliño without becoming mushy.timing30-45 minutes
Share this recipe
Prep
15
min
Cook
30
min
Serves
2
people
Level
beginner
Share this recipe
Papas aliñás originated in Andalusian olive groves where workers needed cold potatoes that wouldn't spoil in 40°C heat.
Papas aliñás
Dive into a refreshing taste of Spain with our vibrant Papas Aliñás! This delightful summer dish features tender potatoes tossed in a zesty dressing of olive oil, vinegar, and fresh herbs, delivering a burst of flavor in every bite. For an extra twist, feel free to add some melva or skip the fish altogether—either way, you're in for a treat!
📝 Ingredients
Serves 2🥬Fresh Produce(3)
- 1 manojo de perejil fresco
- 1 cebolla roja (50–70 g)fresh spring onion if available
- 3 patatas (400 g)
🥩Meat & Seafood(1)
- 1 lata de atún (150 g)optionalcan substitute with melva
🥛Dairy & Eggs(1)
- 2 huevos duros
🫙Pantry Staples(1)
- Aceite de oliva virgen extra
🧂Spices & Seasonings(1)
- Sal
🍯Sauces & Condiments(1)
- Vinagre de Jerez
👨🍳 Instructions
- 1
Boil the potatoes until tender, then let them cool slightly before peeling and cutting them into slices.
- 2
Mix the warm potatoes with the chopped onion, hard-boiled eggs, parsley, and optional tuna.
- 3
Drizzle with extra virgin olive oil and Sherry vinegar, and season with salt to taste. Serve warm or let cool before serving.
💡 Pro Tips
- ✓Boil potatoes with skins on in heavily salted water (2 tablespoons per quart) to prevent waterlogging and maintain firm texture for slicing.technique2 tbsp salt per quart
- ✓Dress potatoes while still warm (around 140°F internal temp) because heat opens starch granules allowing better oil and vinegar absorption.timing140°F internal temp
- ✓Use a 3:1 ratio of extra virgin olive oil to Sherry vinegar for proper emulsification and balanced acidity that won't overpower the potatoes.ingredient3:1 oil to vinegar ratio
- ✓Slice potatoes to 1/4-inch thickness when slightly warm - they'll hold their shape better than when fully cooled and won't crumble like hot potatoes.technique1/4-inch thickness
- ✓Let the dressed salad rest for 30-45 minutes at room temperature so flavors meld and potatoes absorb the aliño without becoming mushy.timing30-45 minutes