Yields:
2 Servings
Spanish Potato Salad –
Slowly cooking the sofrito in plenty of oil gives this salad a deep, complex flavour that’s freshened with a splash of sherry vinegar.
Ingredients
Adjust Servings
Instructions
- Place the potatoes in a large saucepan and cover with cold water. Season well with salt.
- Bring to a simmer and cook for about 15 minutes until they can be pierced easily with a small, sharp knife.
- Drain well and allow to cool to room temperature.
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Heat the olive oil in a small pan over medium-low heat and add the olive oil, onion, garlic, capsicum and paprika.
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Cook, over a medium-low heat, stirring regularly, for 15 to 20 minutes until the mixture is softened and fragrant.
- Stir through the parsley and vinegar.
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Thickly slice the potatoes and arrange them with the olives on a serving plate. Pour over the dressing and stand for at least 5 minutes before serving.
