Potato Salad from Sevilla Spain | Patatas Aliñadas a la Sevillana

Ingredients

• 1 1/2 lbs waxy potatoes (750 grams)
• 3 tbsp extra virgin olive oil (45 ml)
• 1 tbsp sherry vinegar (15 ml)
• 1/2 cup chopped red onion (75 grams)
• 2 cloves garlic (finely grated)
• 1/4 cup chopped parsley (15 grams)
• sea salt & black pepper

Instructions

1. 1

   Cut the potatoes (peeled) into bite-sized pieces that are 3/4 inch (2 cm) thick, then add the chopped potatoes into a stock pot, all in a flat layer, fill with water, just enough to cover the potatoes, season generously with salt, and heat with a high heat

2. 2

   In the meantime, add the olive oil into a large bowl, along with the sherry vinegar, whisk together, then add in the chopped red onion, grated garlic, chopped parsley, and season with salt & pepper, whisk together, set aside

3. 3

   About 15 to 20 minutes after turning on the heat on the potatoes, they should just be just cooked through, you kind of want them al dente, you can always pierce them with a toothpick to ensure they are done, remove the stock pot from the heat and drain the potatoes into a colander, rinse under cold water, then shake off any excess water

4. 4

   Add the boiled potatoes into the bowl with the oil and vinegar dressing, lightly season with salt & pepper, and gently toss or mix together until well mixed, serve at room temperature or even chilled, enjoy!