Spanish Roasted Potato and Pepper Salad Recipe
This salad combines roasted potatoes, sweet peppers, and an aromatic olive oil and white wine vinegar dressing. In Spain, similar dishes are often served cold as a side to grilled meats or as a standalone snack at summer gatherings. The flavors are a bit like German potato salad, but instead of mayonnaise, olive oil and smoked paprika take the lead.
This salad brings together the comfort of roasted potatoes with the sunny flavors of Spanish cuisine. Smoked paprika, olive oil, and white wine vinegar create a bold yet simple dressing that soaks into the warm potatoes and peppers. It’s easy to prepare in advance, travels well, and works both as a side and as a light main dish.
Chef's tips
Use waxy potatoes so they hold their shape and don’t fall apart when you mix the salad. Don’t skip the step of letting the vegetables cool slightly—if they’re too hot, the dressing can separate and the onion will lose its crunch. Taste the dressing before adding it and adjust the acidity with more vinegar or a pinch of sugar if your vinegar is very sharp.
How to serve
Serve on a large platter, sprinkled generously with fresh parsley. It pairs beautifully with grilled chicken, chorizo, or simple baked fish. For a vegetarian spread, serve alongside marinated olives, manchego cheese, and crusty bread. It’s also great as part of a tapas-style table for casual gatherings.
Ingredients
- potatoes preferably waxy, firm-fleshed - 800 g
- red bell pepper - 1 piece
- yellow bell pepper - 1 piece
- red onion small - 1 piece
- green olives pitted - 60 g
- olive oil - 4 tablespoons
- white wine vinegar - 2 tablespoons
- smoked paprika powder - 1 teaspoon
- Dijon mustard - 1 teaspoon
- parsley fresh, chopped - 2 tablespoons
- salt to taste
- black pepper to taste
Preparation
- Preheat the oven to 200°C (top and bottom heat). Line a baking tray with baking paper.
- Scrub the potatoes thoroughly. If the skin is thin, do not peel them. Cut into cubes about 2 cm on each side.
- Remove the seeds and cores from the peppers and cut them into strips, then into smaller pieces. Peel the onion and slice into thin wedges.
- Spread the potatoes and peppers on the baking tray. Drizzle with 2 tablespoons of olive oil, sprinkle with a pinch of salt and pepper, and mix with your hands. Roast for 30–35 minutes, until the potatoes are soft inside and lightly browned on the edges.
- Meanwhile, prepare the dressing: in a small bowl, mix the remaining 2 tablespoons of olive oil with the wine vinegar, mustard, smoked paprika, a pinch of salt, and pepper. Stir until the dressing is smooth.
- Slice the olives into halves or rounds. Finely chop the parsley.
- Remove the roasted potatoes and peppers from the oven and set aside for 10 minutes to cool to lukewarm.
- In a large bowl, combine the potatoes, peppers, onion, olives, and dressing. Gently toss to avoid crushing the potatoes.
- Finally, sprinkle the salad with fresh parsley. Serve slightly warm or at room temperature.
Storage
Sałatkę przechowuj w lodówce w szczelnym pojemniku. Przed podaniem wyjmij na 20–30 minut, aby nie była lodowata; wymieszaj ponownie, bo sos może opaść na dno.
