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Patatas Aliñás (Spanish Potato Salad), a Spanish recipe
Spanish

Patatas Aliñás (Spanish Potato Salad)

A refreshing and simple Spanish potato salad from Cádiz, dressed with olive oil, vinegar, onion, and parsley. Perfect as a side dish or light lunch.

By CuocoMitra · Published · Updated 13 September 2026

Vegansaladvegetarianspanishpotato salad
Start freeSave this recipe
Total time
Prep
Cook
Serves
4
Per serving
245kcal
Difficulty
easy

Patatas Aliñás (Spanish Potato Salad) is a easy Spanish recipe that serves 4 and takes 30 minutes (10 minutes prep, 20 minutes cooking). It uses 5 ingredients across 5 steps. Each serving provides about 244.54 calories.

Ingredients

5 ingredients for 4 servings. Open any ingredient for its nutrition detail.

  • Raw Potatoes, Skin Onwaxy type, boiled and peeled750 g

    Potatoes, raw, skin

    Vegetables and Vegetable Productssr_legacy

    In this recipe: 750 g, waxy type, boiled and peeled

    Per 100 g

    Calories58 kcal
    Protein2.57g
    Carbs12.4g
    Fat0.1g
    Fiber2.5g

    Common portions

    skin 1 undetermined38 g
    Main starchThickenerFillerEarthyStarchyMild
  • Olive Oilextra virgin60 ml

    Oil, olive, salad or cooking

    Fats and Oilssr_legacy

    In this recipe: 60 ml, extra virgin

    Per 100 g

    Calories884 kcal
    Protein0g
    Carbs0g
    Fat100g
    Fiber0g

    Common portions

    tsp 1 undetermined4.5 g
    tablespoon 1 undetermined13.5 g
    cup 1 undetermined216 g
    Fat sourceCooking mediumFlavor enhancerFruityMildSilky
  • Vinegarsherry vinegar recommended30 ml

    Vinegar

    Baking goodsSeasonings

    In this recipe: 30 ml, sherry vinegar recommended

    Per 100 g

    Calories18 kcal
    Protein0g
    Carbs0.04g
    Fat0g
    Fiber0g

    Common portions

    tsp 1 undetermined5 g
    tbsp 1 undetermined14.9 g
    cup 1 undetermined238 g
    AcidFlavor enhancerPreservativeSourAcidicTangy
  • Raw Onionsfinely chopped, red onion suggested100 g

    Onions, raw

    Vegetables and Vegetable Productssr_legacy

    In this recipe: 100 g, finely chopped, red onion suggested

    Per 100 g

    Calories40 kcal
    Protein1.1g
    Carbs9.34g
    Fat0.1g
    Fiber1.7g

    Common portions

    slice, thin 1 undetermined9 g
    tbsp chopped 1 undetermined10 g
    slice, medium (1/8" thick) 1 undetermined14 g
    slice, large (1/4" thick) 1 undetermined38 g
    AromaticFlavor enhancerBase ingredientPungentSweetSavory
  • Fresh Parsleyfresh, finely chopped30 g

    Parsley, fresh

    Vegetables and Vegetable Productssr_legacy

    In this recipe: 30 g, fresh, finely chopped

    Per 100 g

    Calories36 kcal
    Protein2.97g
    Carbs6.33g
    Fat0.79g
    Fiber3.3g

    Common portions

    tbsp 1 undetermined3.8 g
    sprigs 10 undetermined10 g
    cup chopped 1 undetermined60 g
    GarnishAromaticFlavor enhancerFreshEarthyPeppery

What you’ll need

6 tools across 5 steps.

  • mixing bowlEssentialstep 1
  • forkEssentialstep 1
  • knife (if cutting)Essentialstep 2
  • Cutting boardEssentialstep 2
  • plateEssentialsteps 3, 4
  • WhiskEssentialstep 3

Method

  1. 1

    Boil the potatoes

    Place the 750 g of potatoes in a large pot and cover with cold water. Bring to a boil and cook until tender, about 20 minutes. You should be able to easily pierce them with a fork.

    Don't overcook the potatoes, or they will become mushy.

    Boil Potatoes: 20 minmixing bowlfork
  2. 2

    Cool and peel the potatoes

    Drain the potatoes and let them cool slightly. Once cool enough to handle, peel them and cut them into bite-sized pieces.

    Cooling the potatoes slightly makes them easier to handle and peel.

    Timer: 10 minknife (if cutting)Cutting board
  3. 3

    Prepare the dressing

    In a bowl, whisk together the 60 ml of olive oil, 30 ml of vinegar, and finely chopped 100 g of onions. Season with salt and pepper to taste.

    Adjust the amount of vinegar to your liking. Sherry vinegar is traditionally used, but other types of vinegar can be substituted.

    Timer: 5 minplateWhisk
  4. 4

    Combine and chill

    Gently toss the potatoes with the dressing. Add the chopped 30 g of parsley. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.

    Chilling the salad allows the flavors to develop and makes it more refreshing.

    Chill Salad: 30 minplate
  5. 5

    Serve

    Serve the Patatas Aliñás cold. Enjoy!

    This salad is best served chilled. Garnish with extra parsley if desired.

Nutrition

Per serving, across 4 servings.

Nutrition for Patatas Aliñás (Spanish Potato Salad), per serving and for the whole recipe
NutrientPer servingWhole recipe
Calories244.5 kcal978.2 kcal
Protein5.3 g21.3 g
Carbohydrates26.1 g104.2 g
Fat14 g56.2 g
Fibre5.4 g21.4 g
Sodium24.4 mg97.5 mg

Computed from the matched ingredient data rather than entered by hand, with 100% of ingredients matched. Treat it as a close estimate, not a clinical figure.

How it tastes

SavoryTangyHerbaceousEarthy
Salty
3 out of 5
Sour
3 out of 5
Umami
2 out of 5
Herbal
3 out of 5
Rich
3 out of 5

Texture

SoftTenderCrunchy

Mood

Light freshQuick easyHealthy feel

Good for

LunchDinnerSnackParty

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Questions about this recipe

How long does Patatas Aliñás (Spanish Potato Salad) take to make?
About 30 minutes from start to finish. That is 10 minutes of preparation and 20 minutes of cooking.
How many calories are in Patatas Aliñás (Spanish Potato Salad)?
Roughly 244.54 calories per serving, based on 4 servings. Each serving also has 5.32g protein, 26.06g carbohydrates, 14.04g fat. These figures are computed from the matched ingredient data rather than entered by hand.
Is Patatas Aliñás (Spanish Potato Salad) vegetarian or vegan?
Yes. This recipe is fully vegan, with no animal-derived ingredients.
What equipment do I need for Patatas Aliñás (Spanish Potato Salad)?
mixing bowl, fork, knife (if cutting), Cutting board, plate, Whisk. Every tool the recipe calls for is listed above with the steps that use it.

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