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Pipirrana (Spanish Potato Salad)

  • 6servings
  • 170minutes

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Source: allrecipes.co.ukReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB1, B2, B3, B6, B12, H, C, E, P
MineralsSelenium, Natrium, Fluorine, Silicon, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 6 eggs

  2. 6 potatoes, peeled and cubed

  3. 1 green pepper, seeded and diced

  4. 1 red pepper, seeded and diced

  5. 1/2 onion, chopped

  6. 1 large fresh tomato, chopped

  7. 1 tin tuna, drained

  8. 70g green olives with pimento or anchovy, halved

  9. 4 tablespoons extra virgin olive oil

  10. 2 tablespoons vinegar

  11. 1 teaspoon salt, or to taste

Instructions Jump to Ingredients ↑

  1. Place egg in a saucepan, and cover with cold water. Bring water to the boil, and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel. Cut eggs into quarters, and set aside.

  2. Meanwhile, bring a large pot of salted water to the boil. Add potatoes, and cook until tender but still firm, about 15 minutes. Drain, and transfer to a large bowl.

  3. Toss potatoes with eggs, peppers, onion, tomato, tuna, green olives, olive oil and vinegar. Season to taste with salt. Refrigerate, and serve cold

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