Well, it’s not just any potato salad. . .
For years now I’ve been going to Bodequita Romero and one of the very lovely things they do is give you a complementary tapa of fabulously garlicky marinated potatoes as a starter. And I have tried copying this very simple dish at home, time and time again, yet it never turns out just how Pedro Romero makes it.
And so today Nog & I stopped at Bodeguita Romero for our usual Saturday pre-shopping snack (around 1pm) and it turned out that Pedro was just about to mix up the potato salad and I asked if I could watch … you can see the pics here (photos 8-11).
It was very simple, yet also methodical … not at all how I’d tried doing it at home, which was mixing up all the marinade together first. Clearly I’d been doing it all wrong! And so, this is how you do it right. . .
First you sprinkle on some coarse sea salt and toss the potatoes. Then some more salt and toss some more. Then you add finely chopped garlic and do a bit more tossing, likewise after adding very finely chopped spring onion bit by bit. And toss, toss, toss – by toss I actually mean flipping the pot outwards and upwards. No spoons, no stirring – I reckon this is also where I was going wrong.
Then pour over some dry sherry vinegar, once, twice, three times, and after each time flip the potatoes so it’s all mixed up together. Finally pour a whole whack of very green virgin olive oil over the salad, let it sit for a few minutes and then tip the entire mixture into a large bowl. Then gently mix with a large spoon, backside of the spoon up … and then serve to extremely appreciative customers who have been watching you and taking photos.