I recently discovered that Tuna & Potato Salad is a classic Spanish recipe. I should’ve guessed it, since my first taste of this salad was prepared by my Spanish boyfriend’s mother! In writing this recipe, I stayed true to the ingredients that Mama Conde typically uses. However, roasted red peppers and mayonnaise can also be added with tasty results.
Spanish-Style Tuna & Potato Salad
- Serves 3 to 4
3/4 lb. white potatoes, scrubbed and cut into ½ in. pieces
6 oz. can tuna, drained if water-packed and mixed with 1 tsp. olive oil
½ cup halved Pimiento-stuffed Manzanilla olives, preferably reduced salt*
½ cup cooked peas
2 Tbsp. olive oil
1 Tbsp. white onion, very finely chopped
salt and freshly ground black pepper, to taste
2 boiled eggs, sliced
sweet Spanish paprika, optional garnish
1. Add potatoes to a pot of salted water and bring to a boil. Simmer for about 8 minutes or until just tender. Drain and rinse with cold water to cool slightly.
2. Combine the first 7 ingredients in a large bowl. Garnish with the boiled egg and paprika, as desired.
*Pearls® brand has reduced the sodium content of their olives from 310mg to 70mg per 4 olive serving. Nice!