Pipirrana (Spanish Potato Salad)


  • 1 (6 ounce) can tuna, drained
  • 1 large fresh tomato, chopped
  • 1 teaspoon salt, or to taste
  • 2 tablespoons distilled white vinegar
  • ¼ cup extra virgin olive oil
  • ½ cup green olives with pimento or anchovy, halved
  • ½ onion, chopped
  • + 4 more ingredients
    • 1 red bell pepper, seeded and diced
    • 1 green bell pepper, seeded and diced
    • 6 potatoes, peeled and cubed
    • 6 eggs

1. Place egg in a saucepan, and cover with cold water. Bring water to a boil, and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, and peel. Cut eggs into quarters, and set aside. 2. Meanwhile, bring a large pot of salted wat...

View full recipe at SpringPad


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