No current photos.

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (118g) Recipe makes 4 servings
Calories 184
Calories from Fat 89		(48%)
Amount Per Serving		%DV
	Total Fat 9.9g	15%
	Saturated Fat 1.5g	7%
	Monounsaturated Fat 2.6g
	Polyunsaturated Fat 5.3g
	Trans Fat 0.0g
Cholesterol 7mg		2%
Sodium 215mg		8%
Potassium 380mg		10%
Total Carbohydrate 22.8g		7%
	Dietary Fiber 2.0g	7%
	Sugars 2.6g
Protein 2.2g		4%
detailed view... how is this calculated?

Menus using this recipe:

A Tapas Feast!

~Rita~

people who like this recipe also like:

Grilled Cheese, Diner Style

By: Dawnab

Cinnamon Raisin Bread for the Bread Machine

By: southern chef in louisiana

Easy Garlic Rice

By: Bergy

Mom's Sit Sandwich (Aka Squishy Sorta Muffuletta)

By: Julesong

Greek Chicken and Potatoes

By: FlemishMinx

Potatoes Tapas in Garlic Mayonnaise (Potatoes Aioli)

Recipe #346 | 20 min | 10 min prep | add private note

⁽²⁷⁾ RATE IT NOW Print Recipe

By: kenk
Aug 18, 1999

"Tapas, The Little Dishes of Spain" By Penelope Cases Alfred A. Knopf 1986 This book contains more than 200 recipes for tapas. The word "tapa" in Spanish means top or cover( there are other meanings) Spain has many bars one for every 120 persons. They are usually small and run by families. Coffee, water, soft drinks and liquor. They serve food also. They have the time and ingredients for these small dishes. In the early days tapas were served on small dishes placed as a cover over drinks. The tapas were small and sometimes they were free or sold for a small price. Today the dishes are larger and expensive. (4) recipes of the most commonly found tapas all over Spain

SERVES 4 (change servings and units)

Ingredients

3/4 lb salad potatoes
1/2 cup mayonnaise
3 garlic cloves, mashed to a paste or put through a garlic press
2 tablespoons parsley, minced
salt

Directions

1
Boil potatoes in salt water until tender; peel and cut into 3/4 inch chunks.
2
In a bowl, combine mayonnaise, garlic, and parsley. (Mayonnaise should be a little thin, dilute with lemon juice or soft vinegar if necessary.).
3
Fold the potatoes into the sauce gently, season with salt to taste, serve at room temperature.

Questions about this recipe?

Spot an error in this recipe?

Submit a correction

More recipes like this one:

Gemelli With Asparagus and Pine Nuts

Soda Crackers

Savory Ranch Potatoes

Thanksgiving Hangover Breakfast

Simple Hot Sauce

Featured Reviews for This Recipe

From: Romi

On Jun 8, 2009

Tastes good, but nothing much to rave about. Pretty easy recipe. Also, I have tried this with both parsley and cilantro, and I think the cilantro gives it a better taste.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: joaquin joan Loof

On Jan 3, 2009

I love garlic, so I added another clove. Garlic lovers unite!

0 people found this review helpful

Was this review helpful to you? YES | NO

From: FoodExplorer

On May 24, 2006

Great potato recipe--instead of boiling and chopping up the potatoes, I baked them and cut them horizontally into circles. Then I placed them on a greased cookie sheet, brushed them with olive oil and a little bit of salt and broiled them until the skins were crispy. I served them with the sauce as listed in the recipe, which I made early and let sit for a while so the flavors could meld. I made these with fried chicken, green beans and biscuits... thank you!!

5 people found this review helpful

Was this review helpful to you? YES | NO

From: Kiko

On Aug 14, 2004

Excellent recipe! I added sherry to thin the mayo. The taste was just like our favorite local tapas place. I will definitely make this again and again!

3 people found this review helpful

Was this review helpful to you? YES | NO

Read all 28 reviews