Spanish-Style Tuna & Potato Salad

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!

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