Spanish Potato Salad by Mike – The Iron You

If you have roughly 45 minutes to spend in the kitchen, Spanish Potato Salad by Mike – The Iron You might be an awesome gluten free, dairy free, whole 30, and pescatarian recipe to try. This recipe serves 4. For $2.02 per serving, this recipe covers 32% of your daily requirements of vitamins and minerals. One serving contains 367 calories, 23g of protein, and 23g of fat. If you have bell pepper, oil packed tuna, fine grain sea salt, and a few other ingredients on hand, you can make it. It works well as a reasonably priced salad for The Fourth Of July. A couple people really liked this European dish. It is brought to you by The Healthy Foodie. 10 people were glad they tried this recipe. Overall, this recipe earns a great spoonacular score of 85%. If you like this recipe, you might also like recipes such as Spanish Potato Salad, Smoky Spanish Potato Salad, and Spanish-Style Tunan and Potato Salad.

Servings: 4

 

Ingredients:

Equipment:

Cooking instruction summary:

Bring a large pot of water to boil and cook potatoes cubes for about 7 to 8 minutes.The potatoes are done when tender and the tip of a knife easily slides into the center of a cube.Turn off the heat and drain the potatoes through a colander. Shake out the excess water and transfer the cooked potatoes to a large mixing bowl.In the meantime, put the eggs in medium saucepan and cover with cold water by a ½-inch. Bring to a gently boil over medium-high heat. When the eggs start rattling against the bottom of the pan, turn off the heat, cover with a lid, and let sit for 7 - 8 minutes.When the eggs are through cooking, place the saucepan under cold running water for about 3 minutes, long enough to stop the cooking.To make the vinaigrette, in a small mixing bowl, add lemon juice, ¼ cup chopped parsley and sea salt. Using a small whisk (or a fork), slowly whisk in the olive oil.Pour the vinaigrette over the potatoes and season to taste with more salt and pepper, as needed.Using a wooden spoon, stir in ¾ of the scallions and the rest of the parsley.Transfer the potatoes to a serving bowl and top with tuna.Drain the boiled eggs and carefully peel. Once peeled, rinse the eggs under cold water to remove any remaining bits of shell. Slice the eggs and arrange on the top of potatoes and tuna.Sprinkle with remaining scallions and parsley before serving.

 

Step by step:

1. Bring a large pot of water to boil and cook potatoes cubes for about 7 to 8 minutes.The potatoes are done when tender and the tip of a knife easily slides into the center of a cube.Turn off the heat and drain the potatoes through a colander. Shake out the excess water and transfer the cooked potatoes to a large mixing bowl.In the meantime, put the eggs in medium saucepan and cover with cold water by a ½-inch. Bring to a gently boil over medium-high heat. When the eggs start rattling against the bottom of the pan, turn off the heat, cover with a lid, and let sit for 7 - 8 minutes.When the eggs are through cooking, place the saucepan under cold running water for about 3 minutes, long enough to stop the cooking.To make the vinaigrette, in a small mixing bowl, add lemon juice, ¼ cup chopped parsley and sea salt. Using a small whisk (or a fork), slowly whisk in the olive oil.

2. Pour the vinaigrette over the potatoes and season to taste with more salt and pepper, as needed.Using a wooden spoon, stir in ¾ of the scallions and the rest of the parsley.

3. Transfer the potatoes to a serving bowl and top with tuna.

4. Drain the boiled eggs and carefully peel. Once peeled, rinse the eggs under cold water to remove any remaining bits of shell. Slice the eggs and arrange on the top of potatoes and tuna.Sprinkle with remaining scallions and parsley before serving.

Nutrition Information:

covered percent of daily need