I hope that my tapas friends are my true friends. They say true friends can go a long time without connecting but when they do, it is as if they never disconnected. They do not make you feel bad for not calling, and you go on as if time did not exist. Let us pretend that you just finished that last tapas I posted and have just checked back in a week later to do another one.
The one thing you serve first in most Spanish cafes for tapas is potato salad, or “ensaladilla”. This is one of my favorites and while it is a bit filling, it goes well with sardines and a refreshing cold drink, so sangria would be good or a nice cold beer.
Okay, so let us not waste anytime and get on with how to make potato salad. It is easy and quick!
Animo!! Let’s go!
You will need six medium to small potatoes. I use Yukon golden, boiled, peeled and diced.
½ cup of diced cooked carrots, ½ cup cooked green peas, 1 cup of garlic mayonnaise, salt and freshly ground pepper, 1 red and 1 green bee pepper, roasted, peeled and seeded, then cut into strips, parsley springs, for garnish.
In a bowl, mix potatoes, carrot, peas, mayonnaise (I just use already prepared mayonnaise and garlic salt when salting the potatoes), salt and pepper to taste. Top with pepper strips and garnish with parsley. The flavor will be enhanced if left at room temperature.
Serves 6.
