Spanish Potato Salad
Author: Chef Eli
Recipe type: Spanish
- 3 lbs yukon gold potatoes, peeled, boiled, and roughly chopped into large chunks
- ½ red bell pepper, sliced thinly on mandolin
- ½ green bell pepper, sliced thinly on mandolin
- ½ red onion, sliced thinly on mandolin
- 3 cloves of garlic, smashed
- ⅔ cup white vinegar
- ⅓ cup EVOO
- 2 tsp paprika
- 3 tbsp sugar
- Salt and Pepper to taste
- In a large bowl, whisk together the white vinegar, EVOO, paprika, sugar, salt, and pepper.
- Once evenly combined, toss in the garlic, onions, red and green peppers, and potatoes, making sure everything is evenly coated in the dressing.
- Marinate in fridge for a minimum of 30 minutes and up to three days.
- Enjoy!
Recipe by Chef Times Two at https://www.cheftimestwo.com/spanish-potato-salad/
3.5.3226