Spanish Potato Salad

Forget the heavy, mayo-loaded American version. This Spanish-style potato salad is all about olive oil, garlic, and vinegar tossed with hot potatoes so they absorb every bit of the dressing while still warm.

New potatoes are the right choice here. Their waxy texture holds together when tossed, unlike starchy russets that would crumble into mush. Cook them just until tender; push a knife through and if there’s any resistance at the center, give them another minute. Overcooking is the enemy.

Tossing the potatoes while they’re still steaming hot is the whole technique. Hot potatoes are porous and soak up the oil and vinegar like a sponge. Wait until they cool and the dressing just sits on the surface. Crushed garlic and sweet red pepper add color and bite, and the chives on top keep things fresh.

Kitchen Tips

• Scrape rather than peel new potatoes; the thin skin adds texture and holds the slices together
• Cut potatoes to uniform size before cooking so they finish at the same time
• Use good olive oil since you’ll taste it directly; this isn’t the time for the cheap stuff
• Serve warm, not hot and not cold; room temperature is acceptable if you can’t serve right away

Variations

• Smoky Spanish: Add ½ teaspoon smoked paprika (pimenton) to the dressing for a deeper Spanish flavor
• With olives: Toss in a handful of sliced green olives and a pinch of oregano
• Herby: Replace chives with fresh flat-leaf parsley and a squeeze of lemon juice