Nutritional Info

Nutrition Facts

Serving Size 1 (244g)

Calories 235
Calories from Fat 40 (17%)
Amount Per Serving %DIV
Total Fat 4.4g 7%
Saturated Fat 1.7g 9%
Monounsaturated Fat 2.1g
Polyunsaturated Fat 0.6g
Trans Fat 0.0g
Cholesterol 9.6mg 3%
Sodium 264.5mg 12%
Potassium 303.3mg 6%
Total Carbohydrate 28.9g 10%
Dietary Fiber 4.1g 17%
Sugars 7.8g
Protein 4.7g 9%

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Recipe Description
This very Spanish potato salad features colorful vegetables, as well. I like to serve this salad at a buffet featuring a good quality sliced ham and smoked or roasted turkey.
Prep time
1 hr 30 min
Cook time
20 min
Ready In
1 hr 50 min


Serves Tool

Serves To:USMetric
1/2 Teaspoon(t)  black pepper, freshly ground
2   medium carrots, peeled and diced
2 Pound(lb)  fresh peas in the shell, shucked
1/4 Cup(c)  celery, chopped
3 Tablespoon(T)  sweet yellow onion, finely chopped
20   small stuffed spanish olives, each cut in 4 slices
1 Tablespoon(T)  capers
2 Tablespoon(T)  gherkin pickles, chopped
1 Tablespoon(T)  pimientos, chopped
1 Teaspoon(t)  celery seeds
1 Tablespoon(T)  flat leaf parsley, chopped
1 Cup(c)  mayonnaise
1 Clove(clv)  garlic, crushed or very finely minced
1/2 Teaspoon(t)  sea salt
1/2   lime, juiced
2 3/4 Pound(lb)  new potatoes or baby red
2 Tablespoon(T)  extra virgin olive oil


Place the unskinned potatoes in a medium pot or saucepan. Add water to cover and boil about 15 minutes, until they are just tender. Drain and let cool. Peel the potatoes, cut them into 1 1/3 inch squares, and place them in a large bowl. Drizzle with 1 tablespoon of olive oil and add the salt and pepper. In another medium saucepan, bring salted water to a boil and cook the carrots. After 2 minutes, add the peas and cook another 3 minutes. Drain and cool under cold running water. Pat dry with a towel. Add the carrots and peas to the potatoes in the bowl. Mix gently with the celery, onion, olives, capers, gherkins, pimientos, celery seeds and parsley. Taste for seasoning and add more pepper and salt if necessary. Drizzle with the remaining 1 tablespoon of olive oil and sprinkle with the lime juice. Mix together the mayonnaise and garlic. Spoon over the vegetables and toss gently. Press into an oiled mold (1 1/2 quart capacity), filling the corners gently. Cover and chill until needed. Before serving, work a thin spatula around the edges of the mold, then turn it over onto a serving plate. Decorate the salad with the pimiento strips, olives, and parsley.

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