Spanish Potato Salad
Ingredients
- 600 gPotato (peeled and diced)
- 200 gCarrot (peeled and diced)
- 100 gGreen peas (fresh)
- 3 pcEgg (hard-boiled and chopped)
- 200 gTuna (in brine, flaked)
- 50 gGreen olive (pitted)
- 1 pcRed bell pepper (thinly sliced)
- 1 pinchGray sea salt
- 200 gMayonnaise
Method
Tender vegetables bound by a creamy mayonnaise, scattered with tuna flakes. The texture is dense and fresh, with the crunch of olives punctuating every bite.
- 1
Submerge potatoes and carrots in boiling salted water. Cook until a knife blade enters with no resistance. Vegetables should be tender but not mushy.
- 2
Boil eggs until hard (9 minutes). Blanch peas for 3 minutes so they stay firm and bright green. Cool everything immediately.
- 3
Dice vegetables and eggs into regular 5mm cubes. In a large mixing bowl, combine with drained tuna and mayonnaise. The sauce should coat every piece evenly.
- 4
Add olives and pepper strips. Chill for at least 2 hours. The salad must be served very cold so the flavors are well bound.
Frequently asked questions
How do you get this dish right?
- Do not overcook the vegetables; they should maintain some bite.
- Let the salad rest; it tastes better the next day once the flavors have infused.
How long does this dish keep?
Store in the refrigerator in an airtight container for up to 48 hours.
