Spanish Country Salad | One of Spain's most ICONIC Recipes

By Spain on a Fork · 30 min

Ingredients

Instructions

1. Put the eggs in a saucepan and add just enough water to cover them. Bring to a boil over high heat, then cover, turn off the heat and let them sit for 10 to 11 minutes to hard-boil.
2. Meanwhile, peel the potatoes and cut them into 2 cm (3/4 inch) bite-size pieces. Put them in a stockpot in a single layer, cover with water, season generously with sea salt and bring to a boil over high heat.
3. Cook the potatoes 15 to 20 minutes, until just cooked through; a toothpick should slide in easily. Drain in a colander without overcooking, or they will break apart.
4. While the potatoes cool, make the dressing: whisk the olive oil, sherry vinegar, lemon juice, finely grated garlic, chopped parsley, sea salt and black pepper in a bowl until well mixed.
5. Thinly slice the shallots, finely chop the bell peppers, roughly chop the tomatoes and thinly slice the olives.
6. Once the potatoes are cool enough to handle, put them in a large bowl with the chopped vegetables and olives, season with sea salt and black pepper, pour over the dressing and toss until well mixed.
7. Drain the tuna through a fine sieve over a bowl, then gently flake it. Cut the hard-boiled eggs into quarters.
8. Spoon some of the salad into a large bowl, top with tuna, and garnish with the egg quarters and fresh parsley. Serve at room temperature or chilled.

Summarized from Spain on a Fork's video. Watch it for the details.

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