Malaga Salad Recipe (Ensalada Malagueña)

5 from 2 votes

Malaga Salad Recipe (Ensalada Malagueña)

Malaga salad (ensalada malagueña) is a popular, refreshing summer salad that's made with potato, and we add salt cod, olives, and oranges to make a delicious and colorful salad!

Prep Time10

Cook Time25

Soaking Time1

Total Time35

Course: Appetizer

Cuisine: Spanish

Diet: Gluten Free

Servings: servings

Calories: 375.85kcal

Author: Lauren Aloise

Ingredients

10 ½ ounces salt cod
2 ¼ pounds potatoes peeled
1 tablespoon sea salt plus more to taste
4 hard-boiled eggs quartered or diced
4 oranges peeled and wedged
green olives to taste pitted and sliced
1 onion diced
olive oil to taste
2 tablespoons sherry vinegar

US Customary - Metric

Instructions

Soak the salt cod for about 24 hours, depending on its thickness. Once it's desalinated, dry the cod with paper towel and carefully remove any skin or bones.
Wash and peel the potatoes, put them into a large pot, and cover with water. Cook over high heat and the sea salt right when the water boils. Cook the potatoes until fork tender, about 20-25 minutes. Let them cool and then cut into bite-sized pieces.
When the potatoes are halfway done, hard boil 4 eggs, cooking them for about 10 minutes. Peel and cut the eggs into bite-sized pieces.
Mix the potatoes, eggs, onion, orange slices, olives, and salt cod in a large bowl.
Dress with olive oil, sherry vinegar, and sea salt to taste. Be careful here, as the cod itself is salty, so you may not need to add salt depending on your preferences.
Serve the salad at room temperature or chilled and enjoy!

Notes

Be sure to soak the salt cod in water for about 24 hours to remove a lot of the salt, and remove the skin and bones before flaking.
I recommend using waxy potatoes, like Yukon Gold or red potatoes, for this recipe, as they keep their shape well when boiled.
Try using black olives instead of green olives for a unique twist.

Nutrition