Spanish POTATO SALAD from Cádiz | Papas Aliñás con Huevo y Atún

By Spain on a Fork · 25 min

Ingredients

Instructions

1. Cut the potatoes into bite-sized pieces about 2 cm (3/4 inch) thick. Put them in a stockpot in a single flat layer, cover with just enough water, season generously with salt, and bring to a high heat.
2. Meanwhile, put the eggs in a saucepan, cover with water, and bring to a high heat. When it boils, cover the pan, turn off the heat, and let the eggs stand for 10 to 11 minutes. Then cool and peel them.
3. Cook the potatoes for about 15 to 20 minutes after the heat goes on, until just cooked through but still al dente; check with a toothpick. Remove from the heat, drain in a colander, and rinse under cold water.
4. Drain the tuna through a fine sieve over a bowl, then gently flake it. Cut the onion into thin slivers and roughly chop the hard-boiled eggs.
5. For the dressing, whisk the olive oil, sherry vinegar, grated garlic and chopped parsley in a bowl, and season with salt and pepper.
6. Return the potatoes to the stockpot or a large bowl. Add the tuna, chopped eggs, onion, sliced green olives and dressing, season with salt and pepper, and gently mix until well combined.
7. Serve at room temperature or chilled. It keeps for up to 3 to 4 days in the fridge.

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

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