Skip to main content

Patatas Aliñadas (Spanish Potato Salad with Fish)

You can read about how I came to get such a lovely gift in my recipe post for Berenjenas con Miel (Eggplants with Black Honey): here. Also in that care package was a container of a Picual-Arbequina olive oil blend.

I wanted to create a version of a Spanish dish featuring that flavorful oil and decided on Patatas AliñadasPatatas aliñadas is one of those dishes that doesn’t look very impressive; it has simple ingredients as it's basically potato salad. But the secret to this recipe is to use high quality ingredients that have a lot of fresh, vivid flavor.

This olive oil has a strong, grassy taste with a little bit of a spicy kick at the end. It's delicious!

In Cadiz, where some of the world’s best tuna is produced, they use tuna in this recipe. I decided to use some sustainably caught wild sardines for which our area is famous.


  • 1 to 2 pounds organic potatoes, scrubbed
  • water
  • 2 organic green onions, thinly sliced
  • 2 T fresh parsley, chopped
  • high quality olive oil
  • 3 to 4 T sherry vinegar
  • freshly ground salt
  • freshly ground pepper
  • 3 hard-boiled eggs, chopped
  • 2 cans sustainably caught wild sardines


Cube the potatoes and place them in a large pot. Cover them with water and bring the water to a boil. Allow the potatoes to boil until just tender.

While the potatoes cook, place the eggs, green onions, and parsley in a large mixing bowl. Chop 1 can of sardines and add that to the bowl; keep the other sardines intact for garnish.

Once the potatoes are cooked, drain them and add them to your bowl. Pour in the sherry vinegar. Add olive oil to coat all the ingredients. Season to taste with salt and pepper.

To serve, spoon your salad into a bowl. Lay remaining sardines on top as a garnish. This salad is as good cold as it is warm, but we prefer it just cooked and warm.


  1. I'm not crazy about sardines but this recipe sounds good enough to make me want to try them again. Posting on FFF.


Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Aloo Tiki {Pakistan}

To start off our Pakistani culinary adventure, I started us off with aloo tiki - potato cutlets. I'm always game for tasty street food. I found a couple of different recipes and incorporated those together for this version. Ingredients 6-8 small red potatoes, scrubbed 1 T cumin seeds 1 T fresh chopped parsley 1/2 t ground coriander 1 t minced garlic Procedure Boil the potatoes until they are tender. Drain and let cool. Mash the potatoes. Traditionally they are mashed without their skins. I left the skins on. In a small pan, toast the cumin seeds on high heat until the begin to give off an aroma and begin to darken. Remove from heat and transfer to a plate to keep them from cooking any more. Blend all of the spices into the mashed potatoes, then shape into small patties. If you wet your hands, the potato mixture won't stick to them. Heat a splash of oil in a large, flat-bottom pan. Dip each patty into beaten egg and carefully place in the oil. P

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir