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Pipirrana (Spanish Potato Salad)
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Prep Time:
30 minutes
30 minutes
Cook Time:
20 minutes
20 minutes
Total Time:
170 minutes
170 minutes
Colorful potato salad with bell peppers, tomato, green olives, and tuna for a Mediterranean twist. Mayo-free deliciousness!
Ingredients:
- 6 potatoes, peeled and cubed
- 1 green bell pepper, seeded and diced
- 1 red bell pepper, seeded and diced
- 0.5 onion, chopped
- 1 large fresh tomato, chopped
- 1 (5 ounce) can tuna, drained
- 0.5 cup green olives with pimento or anchovy, halved
- 0.25 cup extra virgin olive oil
- 2 tablespoons distilled white vinegar
- 1 teaspoon salt, or to taste
Instructions:
- Place the egg in a saucepan and cover it with cold water. Bring the water to a boil, then remove from heat and let the egg stand in the hot water for 10 to 12 minutes. Remove the egg, cool, peel, quarter it, and set aside.
- While you wait, boil a large pot of salted water. Add the potatoes and cook for about 15 minutes, until they are tender but still firm. Drain the potatoes and transfer them to a large bowl.
- Combine potatoes, eggs, bell peppers, onion, tomato, tuna, green olives, olive oil, and vinegar in a bowl. Season with salt to taste. Chill and enjoy cold.