Dive into a true Spanish classic! This vibrant potato salad, a staple from Cádiz, is bursting with flavour and incredibly simple to make. The fresh parsley adds a delightful herbaceous note, while the red onion provides a satisfying crunch. Topped with succulent mackerel, it's a dish that's both irresistible and packed with healthy omega-3s!
medium, unpeeled
to taste
fresh
in olive oil
Place the unpeeled potatoes in a large saucepan, cover with cold water, and add a pinch of salt. Bring to a boil and cook for 20-25 minutes, or until easily pierced with a knife. Do not overcook. Once cooked, remove from the water and let them cool slightly until warm.
While the potatoes are cooking, thinly slice the red onion into julienne strips. Place the sliced onion in a bowl of ice-cold water for 5 minutes to reduce its acidity and enhance its crispness. Drain well before use.
Finely chop the fresh parsley.
In a small bowl, combine the extra virgin olive oil, sherry vinegar, a pinch of salt, and the chopped parsley. Whisk well to emulsify just before dressing the salad.
Once the potatoes are warm enough to handle, peel them and cut them into bite-sized pieces.
In a large bowl, combine the warm potato pieces and the drained red onion. Pour the vinaigrette over the potatoes and onion, then mix gently but thoroughly to ensure all ingredients are well coated. Dressing the potatoes while still warm helps them absorb the flavours better.
Transfer the potato salad to a serving dish. Top with the mackerel in olive oil. Serve immediately, either warm or at room temperature.
For an extra burst of flavour, you can add a finely chopped garlic clove to the vinaigrette.
If you prefer a tangier salad, increase the amount of sherry vinegar slightly.
This salad is also delicious with tinned tuna in olive oil as an alternative to mackerel.