Andalusian potato salad (Papas alinas)

Tapas, also called pinxtos, is my idea of fun food, but with a very serious tone. The chef has just a small bite to present perfection. Tapas-style dining is common all over the world, cicchetti in Italy, <eze in Greece and the Mediterranean, dim sum in China, Itzakaya in Japan, banchan in Korea, Chaat and snacks in India, antojitos in Mexico, ceviche in Peru, sosaties in South Africa and more that I am sure I am unaware of. These are the perfect bites to have after work with a drink; the meal and dishes are always very varied to suit every taste, and superb.

Here is an unusual salad that is a lovely tapas. The soft potatoes are paired with mildly spicy peppers and a hint of sherry vinegar for added acidity. Beautifully paired ingredients that are simple yet come together exceptionally well. It is important to keep the potatoes in small chunks for texture; otherwise, the salad begins to feel pasty. As an added serving suggestion, you can load it on sourdough bread and serve the salad as a type of canapé.

The New Spanish Table is one of my favourite cookbooks for tapas and other Spanish foods. I have cooked several recipes from this very hefty cookbook, and all of them, like this one, are superb. The recipes are authentic to their core, full of flavour, and delicious. As I absolutely love Spanish cuisine, particularly Catalan, I often turn to this cookbook. I highly recommend it for those who want excellent Spanish cuisine on their tables.

For more recipes from this cookbook, click here.

Ingredients:

1 lb potatoes, Yukon or other boiling variety, peeled and chunked

1 bay leaf

2 garlic cloves, minced

8 cups of water

Salt, to taste

1 small sweet onion, finely diced

1 Italian pepper, Hungarian long pepper or other mild pepper, finely diced

3 scallions, finely sliced

1 large tomato, finely diced

3-4 teaspoons sherry or red wine vinegar

4-5 tablespoons extra virgin olive oil

Coarse sea salt, to taste

1/2 teaspoon pepper

2 tablespoons parsley, chopped

Add the potatoes to a pot with the bay leaf, garlic, water and salt. Bring to a boil and simmer on low heat for 20-25 minutes until the potatoes are very soft. Push a fork or skewer through the potato; there should be very little resistance. Drain and cool completely. Discard the bay leaf.

Dice the potato into small, uneven pieces. Mash about 1/4th of the potatoes almost completely.

Add the rest of the ingredients and toss well. A light acidity from the vinegar and salt, complemented by the bold flavour of the peppers. Marinate in the fridge for at least 1 hour for the flavours to come together.

Serve chilled or at room temperature.