CentMenu / Lunch
Spanish country potato salad
Potatoes, tuna and eggs make this Spanish picnic salad a full meal.
PescatarianNo gluten ingredientsNo dairy ingredients
Ingredients
4 servings · US + metric
- 2.2 lb (1 kg) potatoes
- 5.64 oz (160 g) canned tuna
- 4 eggs
- 2 tomatoes
- 1 green bell pepper
- 0.5 onion
- 2 tbsp (30 ml) olive oil
- 1¼ tbsp (20 ml) wine vinegar
- ½ tsp (3 g) salt
Let’s cook
Peel and cut 2.2 lb (1 kg) potatoes into bite-size pieces; boil in water over medium heat for 15 minutes, until tender, then drain and let cool.
Boil 4 eggs in a separate saucepan over medium heat for 10 minutes; cool, peel and quarter.
Dice 2 tomatoes, 1 green bell pepper and 0.5 onion; drain 5.64 oz (160 g) canned tuna and combine with the potatoes and eggs.
Dress with 2 tbsp (30 ml) olive oil, 1¼ tbsp (20 ml) wine vinegar and ½ tsp (3 g) salt and serve at room temperature or chilled.