Spanish Style Potato Salad

Servings: 12


  • 9 medium Colorado red or other waxy potatoes, peeled, large diced
  • 3 large carrots, peeled, small diced
  • 2 cups green beans, cut in 1-inch pieces
  • 1 cup frozen peas
  • 3 sweet red peppers, seeded, small diced
  • 1 1/2 medium yellow onions, small diced
  • 3 hard-cooked eggs, peeled and sliced
  • 12 gherkin pickles, sliced
  • 3 dozen anchovy stuffed olives
  • 1/3 cup capers
  • 2 cups mayonnaise
  • 3 tablespoons lemon juice
  • 1 tablespoon chopped fresh dill
  • salt and pepper


In a large pot starting with cold lightly salted water, bring potatoes to boiling. Reduce to simmer and cook potatoes 4 to 5 minutes. Add carrots, green beans and peas and cook until potatoes are just fork tender, about 5 minutes longer. Drain and chill.

In a large bowl, combine cooked vegetables, peppers, onions, eggs, pickles, olives and capers and mix. In small bowl, combine mayonnaise, lemon juice and dill. Stir into potato mixture. Season to taste with salt and pepper.