Patatas i Mahonesa (Creamy Potato Salad)

Gluten Free · Dairy Free · Vegetarian · Can be made Vegan Friendly

17 Sept · Written by Raquel Jones


This dish's roots trace back to Mahón (also known as Maó) on the picturesque island of Menorca in the Balearic Islands. The creamy mayonnaise, fondly known as "mahonesa," owes its name to this charming town.

Legend has it that the sauce's recipe made its way to Menorca through French soldiers during the 18th-century siege of Mahón, gradually spreading its influence throughout Spain.

Patatas i Mahonesa, a versatile culinary creation, can be savoured as an appetiser atop a slice of rustic bread, served as a delightful side dish, or even elevated to a main course. Its presence graces Spain, with Catalonia being a particularly enthusiastic host, often presenting it as a tapa or a delightful accompaniment to grilled meats and seafood.

While Catalonia takes pride in its affinity for this dish, Patatas i Mahonesa doesn't limit its appeal to any specific region; it's a beloved favourite enjoyed across Spain, often exhibiting delightful regional variations. Some locales may give the "sauce" different names or incorporate unique ingredients, yet the fundamental concept of potatoes harmonising with a garlic-infused mayonnaise remains constant. If you're feeling adventurous, don't hesitate to explore the possibilities with various herbs, spices, or creative additions.

So, whether you find yourself in Catalonia or any other corner of Spain, let your taste buds embark on this flavourful journey.

Bon Profit! Raquel x

Patatas i Mahonesa (Creamy Potato Salad)

Serves 4-6 adults, as a side dish or light lunch


  • 30g golden sultanas, roughly chopped
  • 2 tbsp. sherry vinegar 
  • 1kg baby chat potatoes, washed, but unpeeledNote: if you can't get baby chat, buy washed, waxy potatoes and cut in half before cooking
  • 1 tbsp EVOO
  • 1 spring onion, thinly sliced
  • 30g slivered almonds, toasted in a dry frypan
  • large handful of parsley, finely chopped
  • small handful of dill, finely chopped
  • 3 sprigs tarragon, leaves picked off
  • salt and pepper to taste

MAYONNAISE INGREDIENTS - Or go ahead and buy any quality mayonnaise - (you'll need around 250g)

I have also given you a VEGAN MAYONNAISE recipe under TIPS, CHEATS & TROUBLESHOOTING below!

  • 1 egg yolk plus 1 whole egg
  • 1 tbsp sherry vinegar
  • 1 tsp lemon juice
  • salt to taste
  • 300ml EVOO


  1. Heat the sultanas and sherry vinegar in a small saucepan over medium heat for 2-3 minutes. Set aside.
  2. Make the mayonnaise by placing the egg yolk and whole egg in a mixing bowl or in your food processor. Mix to combine, then add the vinegar, lemon juice and salt. Mixing continuously, very gradually pour in the oil, in a thin steady stream, until you have a thick mayonnaise.
  3. Place the potatoes in a large saucepan of salted water and bring to the boil. Cook for 25-30 minutes, until tender but not falling apart (check with a fork at the 20 min stage, you'll get a handle on where they're at to know how much longer they need).
  4. Drain and transfer to a large bowl, adding the oil and vinegar sultanas with their juice.
  5. Stir well to coat the potatoes, then set aside for 20 mins or so before adding the remaining ingredients and mixing through as much mayonnaise as you like. Sprinkle with a few extra tarragon leaves and serve.


The dish can be made ahead of time and refrigerated prior to serving.

If you're after a vegan alternative to mayonnaise and want to make it at home. Please follow the recipe below:



  • 1 cup unsweetened soy milk (or any other plant-based milk)
  • 1 ½ tbsp lemon juice or apple cider vinegar
  • 1 tbsp Dijon mustard
  • 1 tsp of white miso paste (optional, it adds more flavour)
  • 1 cup EVOO
  • Salt to taste


  1. In a bowl, combine the soy milk and lemon juice (or apple cider vinegar). Let it sit for a few minutes to curdle slightly. This mixture will serve as a vegan buttermilk substitute too.
  2. Add the Dijon mustard and miso paste (if using) to the curdled soy milk. Whisk them together until well combined.
  3. Using the same mixing bowl or transfer mixture to your food processor, add a few drops of oil to start with at a time and gradually increase to a slow, steady stream. Whisking vigorously or mixing in processor as you add the oil to emulsify the ingredients.
  4. Continue until the mixture thickens and reaches a creamy consistency similar to traditional mayonnaise. 
  5. Taste the 'mayonnaise' and add salt to your taste. Adjust the lemon juice or vinegar if you desire more acidity.
  6. Once ready, refrigerate the 'mayonnaise' for at least 30 minutes to allow it to thicken further.

You can use this vegan version of mayo in this potato salad recipe or any other dish that calls for mayonnaise. Enjoy!


If using fresh herbs like dill, parsley and tarragon as suggested in this recipe, serve this dish alongside our Pinot Gris, Albariño, Amphora Blanco or Whole Bunch Rosé  

Otherwise, swap out the herbs for canned tuna flakes and swap the raisins and sherry vinegar for brined capers and pomegranate seeds and serve this variation with our Tempranillo J or Whole Bunch Rosé