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 Spanish baked Potato Salad Recipe
Easy to prepare, hearty and delicious salad! A delicious option for serving baked potatoes.
Course Dinner Dishes, Lunch Second Breakfast Dishes
Cuisine Spanish Cuisine
Keyword Easy, For Beginners
Cook Time 50 minutes
Servings
Ingredients
Course Dinner Dishes, Lunch Second Breakfast Dishes
Cuisine Spanish Cuisine
Keyword Easy, For Beginners
Cook Time 50 minutes
Servings
Ingredients
Instructions
  1. Wash the potatoes thoroughly, sprinkle with a small amount of olive oil and put it on a baking sheet.
    Wash the potatoes thoroughly, sprinkle with a small amount of olive oil and put it on a baking sheet.
  2. Bake for 30-40 minutes until golden brown. Once during this time, the potatoes need to be turned over - to evenly cover with a crust.
    Bake for 30-40 minutes until golden brown. Once during this time, the potatoes need to be turned over - to evenly cover with a crust.
  3. Mix mustard, mayonnaise and olive oil.
    Mix mustard, mayonnaise and olive oil.
  4. Add chopped garlic and lemon juice. Add salt, pepper and mix until smooth.
    Add chopped garlic and lemon juice. Add salt, pepper and mix until smooth.
  5. Peel the potatoes and cut them into quarters or halves, depending on the size of the potatoes. If the potatoes are very small, you can put them whole. In the original recipe, young small potatoes are used, which are not cleaned and put in whole. Pour the resulting sauce over the baked potatoes. Thoroughly. Done! Serve cold.
    Peel the potatoes and cut them into quarters or halves, depending on the size of the potatoes. If the potatoes are very small, you can put them whole. In the original recipe, young small potatoes are used, which are not cleaned and put in whole. Pour the resulting sauce over the baked potatoes. Thoroughly. Done! Serve cold.
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