in Spain

Spanish potato salad

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Ingredients for 10 servings:

  • 1 kg potatoes
  • 1 jar tomato peppers
  • 2 cans of tuna, natural
  • 1 jar peas
  • 1 jar olives (sliced)
  • 500 ml mayonnaise (garlic mayonnaise)
  • 3 eggs
  • salt and pepper
  • oregano

Instructions

Working time approx. 40 minutes; Rest time approx. 5 hours; Total time approx. 5 hours 40 minutes

Boil the potatoes and eggs, peel and dice them, and let cool. Drain the liquid from the tuna, vegetables, and olives, then shred the tuna. Combine all ingredients in a bowl. Season to taste. Let stand for at least 4 hours. (If you’re not a fan of garlic, you can also use regular mayo or Miracle Whip.) If you’re looking for a decorative touch, you can garnish the finished salad with egg quarters and anchovy fillets. It’s especially delicious in summer, as a side dish to grilled fish or merguez sausages.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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