The BEST Salad you´ve Probably Never had | Ensalada Malagueña Recipe
Spain has a ton of recipes that are very unknown outside of its borders. This Ensalada Malagueña is one of them. And let me tell you, this salad is packed with the most incredible flavors, we´re talking sweet & savory goodness, it´s easy to make and it all comes together in about 30 minutes.
This salad hails from the beautiful province of Malaga, where my mother was born. It´s typically served chilled on a hot summers day, but you can also serve it at room temperature. Truly, the perfect salad for any time of the year.
To make this salad, I used potatoes that are a bit more waxy than starchy. That way when you boil them, they hold their shape and won´t fall apart. I used new potatoes, but you can also use yukon gold, golden delight or even red potatoes.
TIPS & TRICKS to Make this Recipe: As stated above, you can serve this salad once it´s made at room temperature, or add it into the fridge and serve chilled. It will hold in the fridge for up to 3 days. I used black pitted olives with is typical, but you can also use green pimento stuffed olives.
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Watch the Video Below on How to Make this Ensalada Malagueña Recipe
Ensalada Malagueña Recipe
- 2 1/4 lbs potatoes 1 kilogram
- 2 cage-free organic eggs
- 8 oz canned tuna in olive oil 220 grams
- 1 spring onion (bulb + leaves)
- 1 orange
- 10 black pitted olives
- pinch sea salt
- dash black pepper
- 2 tbsp extra virgin olive oil 30 ml
Peel, wash & pat dry the potatoes, then cut each one into small 1/2 inch (1.25 cm) bite sized pieces, add the cut potatoes into a stock pot, fill with cold water to 1/2 inch (1.25 cm) above the potatoes, season generously with sea salt and heat with a high heat
Add the eggs into a sauce pan, fill with cold water, once again to 1/2 inch (1.25 cm) above the eggs and heat with a high heat, once the water comes to a boil place a lid on the pan and turn off the heat. let the eggs sit for 11 to 12 minutes, then drain and let them cool off
About 15 minutes after turning on the heat on the potatoes and they are fully cooked through (you want them cooked al dente, you can always pierce them with a toothpick to ensure they´re cooked through), drain the potatoes into a colander and set aside
Meanwhile, drain the canned tuna into a sieve with a bowl underneath and flake the tuna, peel the orange and cut into 1/4 inch (.625 cm) thick slices, roughly chop the bulb from the spring onion, finely chop the leaves from the spring onion and cut the hard boiled eggs into quarters
Once the potatoes are cool enough to handle, transfer them into a large serving dish, all in a single layer, season with sea salt & black pepper, add the slices of orange over the potatoes, all in a single layer, add the tuna, the chopped bulb and leaves from the spring onion, the black pitted olives, the cut hard boiled eggs and drizzle with a generous portion of extra virgin olive oil, serve at room temperature or add into the fridge and served chilled, enjoy!
Get the Spanish Olive Oil I used to make this Recipe
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