Lely’s Potato salad
There are some dishes that don’t need fancy ingredients or complicated steps — just good olive oil, a splash of vinegar, and a little love.
Patata Aliñá another more common name for this Potato salad is one of those recipes. Light, refreshing, and full of Mediterranean soul, this simple Potato salad has been a summer staple on Gibraltar tables for as long as I can remember.
I recall we’d often eat this sitting in the big table in my Grandmother’s patio. My whole family could be seated on it, and I remember food being passed backwards and forwards until we all began to eat and then only hums of enjoyment and the clatter of cutlery could be heard. My grandmother Lely would boil the potatoes early in the morning, before the heat kicked in, and let them sit until they were warm enough to peel and soak up all the flavour from her dressing. A sprinkle of chopped parsley, maybe a few flakes of tuna, and always a generous glug of good olive oil — no mayo in sight.
Everyone has their own little twist — some add egg, some use spring onions, others prefer sweet white ones. But the heart of the dish stays the same: warm potatoes, seasoned well, dressed with care, and left to rest so the flavours could mingle.
Lely’s Tips:• Always dress the potatoes while warm — it makes a world of difference in taste.
• For a richer flavour, Lely sometimes used the oil from the tuna tin as part of the dressing.
Extra tip:
• If the onion is too sharp, soak it in cold water with a dash of vinegar for 10 minutes before using.
It’s humble. It’s honest. And it tastes like home.
Ingredients
1 kg waxy potatoes
½ small white or sweet onion, finely chopped (or spring onion)
1–2 hard-boiled eggs (optional), sliced or chopped
A good handful of fresh parsley, finely chopped
1 small tin of tuna in olive oil, drained (optional but traditional)
Dressing:
6 tbsp extra virgin olive oil
1-2 tbsp white wine vinegar or sherry vinegar
Salt and Freshly ground black pepper to taste
Instructions
1
Boil the potatoes whole (with skin on) in salted water until tender but not falling apart (around 20–25 minutes depending on size).
2
While still warm (but not hot), peel and slice the potatoes into thickish rounds or chunks. Place them in a wide bowl.
3
Add the finely chopped onion, parsley, and tuna (if using). Gently fold in the boiled egg pieces if you’re adding them.
4
In a small bowl or jar, whisk together the olive oil, vinegar, salt, and pepper.
5
Drizzle the dressing over the warm potatoes — they’ll absorb the flavour better while still warm.
6
Gently toss everything together, being careful not to break the potatoes too much.
7
Let it rest at room temperature or refrigerate for an hour if you prefer it chilled.
8
Garnish with extra parsley or egg slices just before serving.
9
Chill time: 1 hour (optional but recommended)
