Discover Your Creative Kitchen AI Companion
Let our assistant inspire your next meal!
Simply provide a recipe idea or the ingredients you have, and ScrummyChef will instantly come up with a new recipe just for you.

Spanish Potato Salad

4.4
Save
Rate
Tap to rate
PREP TIME
30 min
COOKING TIME
20 min
TOTAL TIME
170 min
SERVINGS
6 servings
Spanish
Spanish Potato Salad
Ingredients
  • 6 eggs
  • 6 potatoes, peeled and cubed
  • 1 green bell pepper, seeded and diced
  • 1 red bell pepper, seeded and diced
  • 1/2 onion, chopped
  • 1 large fresh tomato, chopped
  • 1 (5 ounce) can tuna, drained
  • 1/2 cup green olives with pimento or anchovy, halved
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons distilled white vinegar
  • 1 teaspoon salt, or to taste
Instructions
1
Begin by placing the egg into a saucepan, then cover it with cold water to create a protective barrier. Next, bring the water to a rolling boil and promptly take it off the heat source. Cover the saucepan, allowing the egg to sit in hot water for 10-12 minutes before proceeding. Remove it from the hot water, let it cool down, and then peel off the shell.
2
While the egg is cooking, prepare a large pot of salted water to reach its boiling point. Once boiling, add the potatoes and cook until they are tender but still retain some firmness, approximately 15 minutes. Drain the potatoes and transfer them to a large bowl.
3
To assemble the dish, combine the cooked potatoes with the egg, sliced bell peppers, chopped onion, diced tomato, canned tuna, pitted green olives, olive oil, and vinegar in the bowl. Season with salt to taste, then refrigerate until chilled before serving.