Classic Spanish Potato Salad

Spanish Potato Salad

What can you say about potato salad? besides the fact that potato salad has to be one of the worlds most beloved foods. Every country has their own version of this classic and tasty dish. In Spain, we call it ¨Ensaladilla Rusa¨, and our version of  potato salad is consumed by the boat loads. So what is the difference between each countries potato salad? Well, I cant tell you about other countries version´s, but I can tell you that this version of Spanish potato salad is centered around making your own homemade garlic mayonnaise. As well as using the freshest and highest quality ingredients. Please watch our video below on how to easily make this creamy and super tasty potato salad. Always best served with a cold beer. Salud!

Spanish Potato Salad

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour, 15 minutes

Cuisine: Spanish


  • (2) Yukon Gold Potatoes
  • (3) Hard Boiled Eggs
  • (1/2) Cup Homemade Aioli
  • (20) Spanish Olives
  • (1/4) Cup Tinned Corn Kernels
  • (1/2) Onion
  • (1) Tomato
  • (1) Roasted Red Bell Pepper
  • Handful Green Onion Leaves
  • Sea Salt
  • Ground Pepper


  1. Boil 2 yukon gold potatoes in salted water for 30 minutes or until fully cooked, then drain and run cold water on them
  2. Peel the boiled potatoes and cut into 1/2 inch x 1/2 inch cubes and add to a large bowl
  3. Finely Dice 1/2 onion, 1 tomato, 2 hard boiled eggs and a handful of green onion leaves and add to the bowl with the potatoes
  4. Add 1/4 cup tinned corn kernels, 20 Spanish olives, 1/2 cup aioli, sea salt and freshly cracked pepper to the bowl and mix everything together until everything is well coated and mixed
  5. Cover the bowl with seran wrap and put it in the refrigerator for at least 2 hours
  6. After a couple of hours take the bowl out of the refrigerator and remove the seran wrap
  7. Divide the potato salad into small plates, garnish with roasted red bell pepper strips, thinly sliced hard boiled eggs and parsley
  8. Enjoy!


Recipe by Albert Bevia @ Spain on a Fork

Leave a Reply

Your email address will not be published. Required fields are marked *