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Horizontal photo of Spanish Potato Salad with Smoked Paprika Dressing on a blue serving plate with spoon

Spanish Potato Salad

Course: Side Dish
Cuisine: European, Spanish
Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 6
Calories: 365kcal
Author: Edyta
This amazing Spanish Potato Salad is made with Red Idaho® Potatoes, Roasted Peppers, Cherry Tomatoes, Chorizo, Spanish Manzanilla Olives, Green Onions and it's covered with a very flavorful dressing made from Spanish Sherry Vinegar, Extra Virgin Olive Oil, Garlic, Mustard and two types of Spanish Smoked Paprika (sweet and hot). The potato salad is then finished with some chopped parsley for that extra kick of freshness. There's no mayo in this salad so it can hold up very well at the outdoor parties.
Print Recipe


  • 8 Medium Red Idaho® Potatoes washed and cut into 1” sized pieces;
  • 1/2 cup Cherry Tomatoes cut in half;
  • 1/3 cup Spanish Manzanilla Green Olives with Pimentos;
  • 1/3 cup Roasted Red Peppers chopped;
  • ¼ cup Spanish Cured Chorizo cubed;
  • 2 tablespoon Scallions white and green parts, chopped;
  • 2 tablespoon Fresh Parsley chopped;
  • 3 cloves Garlic minced;
  • 3 tablespoons Sherry Vinegar;
  • 2 teaspoons Dijon Mustard;
  • 5 tablespoons Extra Virgin Olive Oil;
  • 1 teaspoon Sweet Smoked Paprika;
  • ¼ teaspoon Hot Spanish Smoked Paprika;
  • ¼ teaspoon Salt;
  • ¼ teaspoon Fresh Black Pepper


  • Place your cut up Red Idaho® Potatoes into a pot, cover with water, and add 1 tablespoon of table salt. Boil for about 20-25 minutes, until the potatoes are fork tender. Drain and cool off.
  • Cut your roasted peppers into bite-size pieces. Cut your tomatoes and olives in half. Cut your chorizo into little squares. Chop scallions, both white and green parts, and chop your parsley.
  • Prepare the dressing. In a jar mix together: vinegar, garlic, mustard, olive oil, both types of paprika, and salt & pepper. Shake to combine.
  • Assemble the salad: place cooled potatoes into a mixing bowl, pour over the dressing and gently mix. Add all the remaining ingredients and mix again. Move the salad onto a serving platter and sprinkle with parsley. Serve it up!


Recipe Tip(s): (i) For a vegan version, skip the chorizo. (ii) If you like your food spicier, increase the amount of Hot Spanish Smoked Paprika to ½ teaspoon. (iii) The way you cut your potatoes is a personal preference, you can leave them bigger for more texture or cut them into smaller bite-size pieces. But if the potatoes are cut smaller, they’ll cook faster (so keep an eye on them).


Calories: 365kcal | Carbohydrates: 47g | Protein: 8g | Fat: 17g | Saturated Fat: 3g | Cholesterol: 8mg | Sodium: 510mg | Potassium: 1382mg | Fiber: 5g | Sugar: 4g | Vitamin A: 285IU | Vitamin C: 33.5mg | Calcium: 40mg | Iron: 2.6mg