Patatas Aliñadas – Dressed Potato Salad from Cádiz

(Patatas Aliña de Cádiz)


By Edu Valor / Author - Spanish Chef

Patatas aliñadas (or papas aliñás, if you’re speaking Andalusian) are well known across Spain. But this version?

This is the Spanish potato salad from Cadiz — the province. It’s said to have originated in Sanlúcar de Barrameda, right where the Guadalquivir river meets the Atlantic ocean.

Potato salad from Cadiz on a plate.


Where Did It Come From?


Now, depending on who you ask, the origins of the Spanish potato salad from Cadiz can spark a little debate. Some say Seville, others swear it’s Cádiz. Personally, I’m not taking sides — I’ll show you both versions, plus my family’s take on it.

I’m hoping this approach pleases everyone.

Whichever version ends up on your plate, if it’s done right, it’s always refreshing and delicious straight from the fridge.

Our Family Recipe (and Why I Like It More)


We always had our own family salad version growing up, and honestly? I like it better. Maybe it’s just nostalgia, or maybe it's because ours was a bit richer and more colorful.

It wasn’t always exactly the same — sometimes my mother added cucumber instead of bell pepper, and other times you’d find green olives in the mix. No strict rules here.

Let's Make the Patatas Aliñadas Salad from Cadiz !

Ingredients for 4+ Servings

Preparation: 10-15 minutes
Cooking: potatoes 20-25 minutes

*Measurements in metric and USA Imperial system. For British/Canadian measurements please use the metric conversion calculator.

  • 600 g/21 oz medium floury potatoes
  • 1 spring onion (white part only), sliced into rings
  • ½ medium sweet onion, finely diced
  • 100 ml/7 tbsp extra virgin olive oil
  • 3 tbsp Jerez vinegar (or substitute red wine or apple cider vinegar)
  • 1 handful finely chopped fresh parsley
  • Salt, to taste
  • 1 small can of tuna (optional)

Instructions

  1. Rinse the potatoes and boil them in a covered pot for 20–25 minutes, or until tender. They're done when a small knife easily pierces the potato and it slides off effortlessly.
  2. Allow the potatoes to cool just enough to handle, then peel and cut them into chunky pieces—slightly larger than a ping-pong ball. Season with salt.
  3. In a small bowl, whisk together the vinegar and olive oil to make the vinaigrette. Pour it over the warm potatoes and gently stir with a spoon or spatula until evenly coated.
  4. Taste and adjust the seasoning with additional salt or vinegar, if needed.
  5. Add the diced sweet onion and chopped parsley, then stir gently again to combine.
  6. Garnish with the spring onion rings. If using, add the tuna on top or gently fold it in.
  7. Keep in the fridge until cold.

TIPS: 

  • Pierce a potato with small knife to know if it's done.
  • Replace spring onions with sweet onion if needed.
  • Keep in refrigerator before serving.
  • Patatas aliñadas are excellent with seafood.
  • Dress the potatoes while they're warm.

Spanish potato salad from Cadiz on a plate.Potatoes and onions - fresh, filling and good.


What You Will Need

  1. Salad bowl or tray
  2. Measuring beaker
  3. Small knife
  4. Paring knife
  5. Cutting board
  6. Can opener
  7. Large mixing spoon/spatula
  8. Pot
  9. Scale


Not Just a Side Salad


We didn’t really eat it as a salad or a side dish, to be honest. It was part of the main meal — much like boiled potatoes with meat or fish and a few veggies on the plate.

The salad would sit right there next to whatever protein you had, and that slight sourness worked really well with fish.

Sometimes we’d have it with chicken or bacalao croquettes. It's all very good. I always thought this potato salad from Cadiz had something addictive about it during the summer months.

Maybe it was the vinegar, or maybe just how cold and satisfying it felt on a hot day. I always went back for more.


*****


Edu's Authentic Spanish Salads