A well-chilled Manzanilla sherry from Sanlúcar de Barrameda goes well with this simple but tasty dish, also from Cádiz.
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Patatas aliñadas (Andalusian-style Potato Salad)
Preparation
First, peel and cut the potatoes into bite-sized pieces. Boil them until soft. Dice the tomatoes finely, cut the onion into thin wedges and finally chop the green pepper into small pieces. Mix all these vegetables and add the potatoes. Prepare the dressing in a jar by mixing the Spanish olive oil, vinegar, crushed garlic (if required), salt and black pepper, and pour it over the salad.
Preparation: Sonia Fuentes/©ICEX.
30 minutes to 1 hour
- 500 gr potatoes
- 250 gr semi-ripe tomatoes
- 1 small green pepper
- 1 small onion
- 80 ml Spanish olive oil
- 1 garlic glove, crushed (optional)
- 20 ml white wine vinegar
- A pinch of salt
- Black pepper to taste
- 17.637 lb potatoes
- 8.818 oz semi-ripe tomatoes
- 1 small green pepper
- 1 small onion
- 2.941 fl. oz Spanish olive oil
- 1 garlic glove, crushed (optional)
- 0.829 fl. oz white wine vinegar
- A pinch of salt
- Black pepper to taste
- 2.33 lb potatoes
- 1.18 cup semi-ripe tomatoes
- 1 small green pepper
- 1 small onion
- 0.338 cup Spanish olive oil
- 1 garlic glove, crushed (optional)
- 0.085 cup white wine vinegar
- A pinch of salt
- Black pepper to taste
Wine match