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Pipirrana (Spanish Potato Salad)

4

170 min

Pipirrana (Spanish Potato Salad)

Pipirrana (Spanish Potato Salad) Photo 1

Time

170 min

Serving

6 persons

Calories

377

Rating

4.00★ (22)

Cuisine

Spanish
Author: Victoria Buriak
Also called ensalada campera, it's a nice change from mayo based potato salad.

Ingredients

  • eggs: 6 piece
  • potatoes: 6 piece (cubed)
  • green bell pepper: 1 piece (diced)
  • red bell pepper: 1 piece (diced)
  • onion: 0.5 piece (chopped)
  • tomato: 1 piece (chopped, fresh)
  • tuna: 1 can (5 ounce can, drained)
  • green olives with pimento or anchovy: 0.5 cup (halved)
  • Extra virgin olive oil: 0.25 cup
  • distilled white vinegar: 2 Tbsp
  • salt: 1 tsp (to taste)

Metric Conversion

Stages of cooking

Pipirrana (Spanish Potato Salad) Photo 21
Pipirrana (Spanish Potato Salad) Photo 32
Pipirrana (Spanish Potato Salad) Photo 43
  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.
    Pipirrana (Spanish Potato Salad) Photo 2
  2. Meanwhile, bring a large pot of salted water to a boil. Add potatoes, and cook until tender but still firm, about 15 minutes. Drain, and transfer to a large bowl.
    Pipirrana (Spanish Potato Salad) Photo 3
  3. Toss potatoes with eggs, bell peppers, onion, tomato, tuna, green olives, olive oil, and vinegar. Season to taste with salt. Refrigerate, and serve cold
    Pipirrana (Spanish Potato Salad) Photo 4

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