Spanish Potato Salad

Spanish potato salad is a warm potato salad dressed heavily with extra virgin olive oil and quality vinegar. A delicious meal in one bowl as mixed with tuna, hard boiled eggs, crunchy vegetables and fresh herbs.

30 minutes

Potatoes 2O mins

Stove top cooking

Ingredients

Approximately 800g -1 kg potatoes

- either large white or new potatoes, peeled, scrubbed
Salad
1 red onion

- finely chopped
1 red pepper

- deseeded, finely chopped
1 red chargrilled pepper in oil

- commercial brand, optional
Large bunch parsley

- roughly chopped
Few sprigs of fresh dill

- roughly chopped
1 telegraph cucumber

- peeled and thickly sliced
2x160g tins of quality tinned tuna

- drained, flaked
4 x hard boiled eggs

- quartered
Dressing
Copious amounts of extra virgin olive oil
Quality grape vinegar

- or cider vinegar to taste
Sea salt
Lots of freshly ground black pepper

Instructions

Cook potatoes:
01 Clean, peel if necessary, cut into even sized pieces or leave whole if small, new potatoes. Place in a pan of cold water, season lightly with salt, bring to simmer and cook until tender. Drain.
Prepare all salad ingredients:
02 Whilst the potatoes cook, wash, chop etc all vegetables as instructed. Hard boil eggs. Leave aside to mix with the potatoes when cooked.
Assemble:
03 Place hot potatoes into a large mixing bowl. Mash lightly with the back of a spoon. Add dressing and remaining ingredients. Mix gently together.
Serve:
04 Transfer into an attractive salad bowl if preferred and enjoy as a warm salad or can be allowed to become cold. Enjoy as you wish.

Notes

The secret to this lovely salad is to add the extra virgin olive oil, vinegar and sea salt when the potatoes are still hot. This really enhances the wonderful Mediterranean flavours.