No-mayo Spanish potato salad | Healthy lower-fat salad recipe
No-mayo Spanish potato salad is a fantastic summer recipe that’s light and easy to make. It combines deliciously soft potatoes (fingerling work perfectly) with fresh green beans and some sliced radish for a little crunch. Drizzled with a smoky paprika-infused dressing, this is no run-of-the-mill potato salad!
Equipment
- 1 stainless steel pan with lid
- 1 slotted spoon
- 1 medium-sized Glass bowl
- 1 small bowl (for making the dressing)
- 1 large plate or platter 14-16 inches (35-40cm) in diameter (to arrange the salad)
- 1 strainer/colander
Ingredients
For the salad
- 17 oz 500g of small potatoes (fingerling or small red potatoes work best)
- 10 oz 300g of green beans, ends trimmed
- 6 oz 170g of cherry tomatoes, halved or quartered
- 1 red onion sliced fine
- 1 small lettuce or leafy greens loosely chopped (around 3.5oz.100g)
- 4 small red radishes halved and sliced fine
- Fresh dill
For the dressing
- 4 large garlic cloves minced
- 1 tablespoon of Spanish La Vera smoked paprika
- 1 teaspoon of cumin
- 1 tablespoon of Dijon mustard use less if you prefer less spicy
- ½ tsp of white pepper to taste
- 4 tablespoons of Extra Virgin Olive Oil
- 3 tbsp of white wine vinegar
- Himalayan Pink salt to taste
- Cracked black pepper to taste
Optional ingredients
- 15 oz 425g can of tuna
- 1 lemon
Instructions
Step 1 - Prepare potatoes and beans
- Boil whole potatoes with a pinch of salt for 10 minutes or until just soft. Remove the potatoes and keep the water.
- Add the green beans and boil (or steam) for 2-3 minutes. While beans are cooking, make a bowl of iced water.
- Remove beans from the hot water and immediately place them into the iced water. This will preserve their color and crunch.
- Allow the potatoes to cool, this should take around 20-30 minutes. Once cooled, slice potatoes into wedges lengthways. Strain the beans and cut them into 2-3 inch (5-7cm) lengths.
Step 2- Make salad dressing
- Add all the dressing ingredients into a small bowl. Mix well and season to taste with some salt.
Step 3 - Mix salad and dressing
- In a large mixing bowl, add a few sprigs of dill (chopped) and the potatoes with a splash of olive oil. Give a light mix being careful not to break up the potatoes.
- Add the beans, cherry tomatoes, and some finely sliced red onion. Drizzle around ⅔ of the dressing and gently mix until all the ingredients are covered.
Step 4 - Arrange salad
- On a plate or platter, add a few lettuce leaves or greens as a base. Arrange the potatoes, beans, cherry tomatoes, and red onion on top of the lettuce.
- If using tuna, drain off any excess oil, break it apart, and flake the tuna on top (optional).
- Drizzle the remaining dressing over the salad and garnish with a few sprigs of diced dill. Season to taste with a little salt and freshly cracked black pepper, and serve.