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Papas aliñás
Papas aliñás: Cádiz potato salad with sherry vinegar, spring onion and parsley
Every tapas bar around the Plaza de Abastos in Cádiz keeps a tray of papas aliñás on the counter, and gaditanos eat them as a cold tapa on summer evenings with a glass of something cold. The potatoes are dressed while still warm, so they drink up the sherry vinegar and oil, then rest until they taste sharp, green and soft. Bars usually lay tuna and boiled egg on top; this version is fully plant-based and keeps all the flavour in the dressing. Chef's tip: choose waxy potatoes and cut them only after cooking, so they keep their shape when you toss them.
- Total time
- 40 min
- Difficulty
- easy
- Serves
- 4
Ingredients
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Method
0/5 doneStep 1: Put 1 ¾ lb waxy potatoes in a pan of cold water with 1 tbsp salt, bring to the boil and simmer for 20–25 minutes, until a knife slides in with no resistance but the skins have not burst.
25 minStep 2: Drain and leave until you can just handle them, then peel and cut into thick slices or irregular chunks. A common mistake is letting them go cold first: warm potatoes soak up the dressing, cold ones stay waxy on the outside.
Step 3: Whisk 3 tbsp sherry vinegar, ¼ cup extra virgin olive oil and ¼ tsp black pepper with a pinch of salt in a large bowl.
Step 4: Add the warm potatoes, 4 spring onions and most of 1 bunch flat-leaf parsley and turn them gently with your hands so the slices stay whole.
Step 5: Leave for at least 30 minutes so the potatoes absorb the dressing. Taste: they should be clearly vinegary. Scatter the rest of the parsley over and serve at room temperature.
30 min
Nutrition per serving
- Calories
- 260 kcal
- Protein
- 4 g
- Carbs
- 31 g
- Fat
- 14 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does papas aliñás take?
- About 40 minutes in total: 15 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of waxy potatoes?
- Sweet potato, same weight (sweeter, cooks a little faster).
- What can I use instead of spring onions?
- Chives, or a little finely sliced onion.
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