No tapas bar in Cádiz is a real Cádiz tapas bar without "papas aliñás." Of course, there is a reason for that … this cold dish is a perfect recipe for when the heat hits hard. Similar to other popular Andalusian specialties, this is a simple and unpretentious recipe that can be eaten both as tapas or as a starter.

Andalusian-Style Potatoes [Vegan]

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  • Approximately 2-3 medium-sized potatoes
  • Approximately 1 small onion or 1/2 large one, finely chopped
  • Approximately 1/4 green pepper, finely chopped.
  • 2 tablespoons Sherry vinegar
  • 1/2 cup extra virgin olive oil
  • Fresh parsley
  • 1/2 tablespoons pimenton (alternatively any other smoked paprika)
  • 1/2 tablespoon salt


  1. Chop the onion and the pepper very finely. Put in a bowl together with the sherry vinegar and leave it to marinate.
  2. Wash the potatoes, put them in a pot and cover them with water. Bring to boil, then add the salt. Cook for around 25 minutes or until done inside (this will depend on the size of the potatoes). Let them cool down.
  3. Peel the potatoes and put them in a bowl together with the olive oil. Mash the potatoes and the oil, not too much. We’re not after a puree, this should have some texture. If you prefer it, you can also slide the potatoes which by the way, is the traditional way to do it.
  4. Mix the potatoes and the oil with the onion and green pepper marinade. Sprinkle some pimenton and some finely chopped fresh parsley.


This recipe is better served cold. However, the fridge has a negative impact on the flavor of the potatoes. So either leave it cool down at room temperature and then serve it or, alternatively, put the dish in the fridge but take it out 15 minutes before you serve it so that the potatoes recover their full flavor.


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