Spanish Potato Salad


We’ve all heard of German Potato Salad. Well, I thought, why not Spanish? Serve this warm or cold. Barb L.

Yield: 6-8 servings


3-4 pounds Yukon Gold (or other firm, waxy potatoes) cut into 1 ½’-2” cubes

4-5 pieces of bacon, chopped

1 large shallot, diced

¼-1 whole diced jalapeno, ribs and seeds removed, about 1-4 tsp, if desired

1 Tbsp Flying Olive Garlic Extra Virgin Olive Oil

2 Tbsp Cilantro & Roasted Onion Extra Virgin Olive Oil

1 ½ Tbsp Sicilian Lemon or Jalapeno Balsamic Vinegar

1 tsp honey

½ tsp garlic powder

1 tsp Spanish Smoked Paprika

½-1 tsp chili powder (I used Ancho chili powder which is mild but has great flavor), to taste

½-1 tsp salt, to taste (I like to use Salts-of-the-Earth Spanish Fiesta Salt*)

½ tsp freshly ground black pepper, to taste


Dice the potatoes. Rinse under cold water. Fill a large pot with water and place on med-high heat. Bring to a boil. Reduce heat and cook for 10-12 minutes until potatoes are almost tender. Be careful not to overcook. Drain. Keep warm.

Cook the bacon until almost crispy. Add the shallot and jalapeno and cook until done. Drain mixture on paper towels.

Meanwhile, mix the remaining dressing ingredients in a jar with a lid, and shake or whisk together.

When the potatoes are almost done, place in a large bowl. Add the cooked bacon mixture. Add 2 Tbsp of the dressing. Fold ingredients together. Add more dressing as needed. Check and add more salt and pepper to taste. Serve.

Submitted by Barb L.

*Available in the Eastgate Store