Quick & Easy Spanish Potato Salad
This amazing make-ahead salad is perfect for busy days, gatherings, and healthy meals on the go. Prepare it in the morning, keep it chilled in the refrigerator, and enjoy a delicious, refreshing dish whenever you’re ready to serve.
Everyone loves this salad because it is flavorful, satisfying, and filling without being heavy. Serve it with your favorite crackers for the perfect combination of textures and flavors.
Quick & Easy Spanish Potato Salad
Servings
4
servingsPrep time
20
minutesCooking time
30
minutesCalories
350
kcalIngredients
1.5 lbs yellow potatoes
2 cans (approx. 5 oz each) of high-quality tuna in olive oil (drained)
1/2 cup frozen peas (thawed), 1/4 cup roasted red peppers (diced), 2 hard-boiled eggs (chopped)
1 red onion
black and green olives
olive oil, vinegar and lemon
2 hard boiled eggs
Directions
- Boil the Potatoes: Place your cubed potatoes in a pot of cold, salted water. Bring to a boil and cook for about 10–12 minutes, or until just fork-tender. Do not overcook, or the salad will become mashed potato salad! Drain and let them cool for 5 minutes.
- Mix the Dressing: While the potatoes cool mix the dressing.
- Combine: In a large mixing bowl, gently toss the warm potatoes with the dressing.
- Add the drained tuna (break it into large chunks), peas, diced roasted red peppers, and the chopped hard-boiled eggs. Fold everything together very gently to keep the chunks of tuna and potato intact.
- Chill: Taste and add more salt or pepper if needed. For the best flavor, let it chill in the fridge for at least 30 minutes before serving.
Notes
- Don't over-boil: Since you are using cubed potatoes, they cook fast. Keep an eye on them so they hold their shape.
The Tuna Matters: Use tuna packed in olive oil. The oil adds a richness to the salad that water-packed tuna simply cannot replicate.
