Spanish Potato Salad

Spanish Potato Salad -  Slowly cooking the sofrito in plenty of oil gives this salad a deep, complex flavour that's freshened with a splash of sherry vinegar.
Servings: 2 yield(s)
Ingredients
  • 400 g Kipfler Potatoes - scrubbed
  • 0.5 cup Olive oil
  • 1 small Red Onion - diced
  • 1 clove Garlic - roughly chopped
  • 1 small red Capsicum (Bell Pepper) - diced
  • 1 tsp Sweet Paprika
  • 0.25 cup Flat Leaf Parsley - shredded (Plus extra for garnish)
  • 2 tbsp Sherry Vinegar (OR Red Wine Vinegar)
  • 0.5 cup Manzanilla olives - sliced (OR other Green Olives)
Instructions
  1. Place the potatoes in a large saucepan and cover with cold water. Season well with salt.
  2. Bring to a simmer and cook for about 15 minutes until they can be pierced easily with a small, sharp knife.
  3. Drain well and allow to cool to room temperature.
  4. Heat the olive oil in a small pan over medium-low heat and add the olive oil, onion, garlic, capsicum and paprika.
  5. Cook, over a medium-low heat, stirring regularly, for 15 to 20 minutes until the mixture is softened and fragrant.
  6. Stir through the parsley and vinegar.
  7. Thickly slice the potatoes and arrange them with the olives on a serving plate. Pour over the dressing and stand for at least 5 minutes before serving.