Spanish Potato Salad

This makes a great side dish for seafood. It has a very nice smoky cumin flavor and once you let the flavors marry, you will love it even more. Enjoy!


Spanish Potato Salad

Serves 2

3 – Small Potatoes, peeled and diced into medium-sized chunks
1 – Small Onion, sliced thin and roughly chopped
3 – Large Queen Spanish Olives with Pimento, roughly chopped
2 Tbsp – Mayonnaise
1 Tsp – German Style Mustard (Medium)
1/8 Tsp – Cumin
2 – Chive stems, snipped into small pieces
8 – Rosemary Leaves, snipped into small pieces
1 Tbsp – Fresh Chopped Parsley
¼ Tsp – Celery Salt
1/8 Tsp – Ground Black Pepper
1 Tsp – Butter
¼ Tsp – Paprika (or Salad Supreme Seasoning)
4 Pieces – Bacon, chopped into small pieces
2 – Eggs, hard-boiled and peeled
Dash of Worcestershire Sauce
Dash of Hot Sauce

Sauté bacon in skillet until done (not over crispy) and drain on paper towels.

In a small bowl, mix the onions and olives with the cumin and let it sit while you are preparing the bacon, potatoes and the eggs.

Boil potatoes in water and butter in a small saucepan. Don't overcook as you want them to retain some texture. Drain and set aside to cool a bit.

Boil the eggs. I bring mine to a rapid boil and boil for one minute then I remove them from the heat and cover tightly for 15 minutes. Once done – run under cold water and peel.

Whisk mayo, mustard, Worcestershire and hot sauce in a medium non-reactive metal or a glass bowl. Once the potatoes have been drained and cooled somewhat (you still want them warm just not piping hot) – Fold them into the mixture.

Then add the olive/onion mixture. Once combined finally add the herbs and dried spices.

Finally, fold in the chopped eggs.

Refrigerate at least 1 hour and can be even kept overnight. Chop bacon sprinkle on top just before serving. If you have leftovers, it is okay for the bacon to be in it – just use by the next day so that it does not become soggy.