Vegan by Valerie

Spanish Patatas Alioli with Olives and Caper Berries (Garlic Potato Salad)

One of my favorite things about Spain was… the garlic.  I loved the intense garlic flavor in so many of their dishes, and just walking through the streets with the scent of garlic in the air made me ravenous for more of it. 

One of the Spaniards’ most popular dishes, and one that you will commonly find in tapas restaurants here in the States, in patatas alioli.   I don’t know any red-blooded American who doesn’t love potato salad, and this recipe won’t disappoint. 

Authentic patatas alioli is extremely heavy and creamy and as you can imagine, is full of mayonnaise, egg yolks, and cream.  Also, all of the patatas alioli dishes we saw in Spain were fairly plain with just potatoes, garlic mayo, and a few sprinkles of parsley… whereas my recipe is a lot more fun with the additions of caper berries, black olives, and saffron.  

Mike is a bit of a potato salad connoisseur, and swore up and down that my version (which is immensely healthier) is even better than what he ate in Spain!

Spanish Patatas Alioli with Olives and Caper Berries (Garlic Potato Salad)

Ingredients:

10 small/medium red potatoes

1/4 c,. wine vinegar (I used chardonnay vinegar but red wine vinegar would work fine too)

2 pinches saffron threads

`1 1/2 c. vegannaise

1 T. minced garlic

1 tsp. salt (or to taste)

pepper to taste

1/4 c. + 1/8 c. fresh parsley, chopped

1 1/4 c. sliced black olives

scant 1/2 c. caper berries (I used a 3 oz. jar)

1/2 red onion, diced (optional – I planned to add this in and then forgot, and mine was great without but this might add some nice texture)

Instructions:

1. Boil the potatoes (keep the skin on) until tender.  Chill in the refrigerator until cold.

2.  Meanwhile, combine the vinegar and saffron in a mug and microwave for 1 minute.  Chill in the refrigerator until cold.

3.  Once the vinegar mixture has chilled, blend it with the vegannaise, minced garlic, salt, and pepper in a food processor.

4.  Chop your chilled potatoes into bite-sized pieces.

5.  Toss the potatoes with the saffron vegannaise mixture, olives, capers, parsley, and onions.  Serve cold.

(Can’t get enough potato salad?  Check out my sun-dried tomato potato salad recipe from last May!)

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