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Pipirrana (Spanish Potato Salad)

Pipirrana (Spanish Potato Salad)

Cost $8, save $10

Source: Recommended by CookPal

  • 20 Min
  • 6 Servings
  • $8

INGREDIENTS

  • Main Ingredients

    • 🥚 6 eggs
    • 🥔 6 potatoes, peeled and cubed
    • 1 green bell pepper, seeded and diced
    • 1 red bell pepper, seeded and diced
    • 🧅 ½ onion, chopped
    • 🍅 1 large fresh tomato, chopped
    • 1 (5 ounce) can tuna, drained
    • ½ cup green olives with pimento or anchovy, halved

  • Seasonings and Dressing

    • ¼ cup extra virgin olive oil
    • 2 tablespoons distilled white vinegar
    • 🧂 1 teaspoon salt, or to taste

STEPS

1

Place eggs in a saucepan, and cover with cold water. Bring water to a 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

Bring a large pot of salted water to a 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, bell peppers, onion, tomato, tuna, green olives, olive oil, and vinegar. Season to taste with salt. Refrigerate, and serve cold.

NUTRIENTS

Per 1 serving

🔥

377

Calories

  • 17
    Protein
  • 42
    Carbs
  • 16
    Fats

💡 For a fresher taste, use high-quality extra virgin olive oil and fresh vegetables.You can replace tuna with shredded cooked chicken or omit it for a vegetarian version.Chilling the salad for a few hours enhances the flavors.