Spanish POTATO SALAD from Cádiz | Papas Aliñás con Huevo y Atún

This Spanish potato salad from Cádiz, known as papas aliñás con huevo y atún, is one of Spain’s best-tasting potato salads. It’s filled with flavors, easy to make, and done in just 30 minutes. Serve it as a side next to some BBQ or even as a main course, next to a crunchy baguette.

To make this recipe, it is important to use potatoes that are a bit more waxy than starchy. As they hold their shape better when being boiled. I used yukon golds, but you can also use new potatoes, golden delights, or even red potatoes.

What flavors this potato salad is the homemade dressing. Made with just olive oil, sherry vinegar, garlic, and parsley. Make sure to use the good stuff here, as it makes all the difference. If you want a little heat in your dressing, just add in a dash of crushed red pepper.

TIPS & TRICKS to Make this Recipe: You can serve this potato salad at room temperature or even chilled. It will hold for up to 3 to 4 days in the fridge in an airtight container.

Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL (10% OFF Your Order with Coupon ONAFORK)
SHERRY VINEGAR (10% OFF Your Order with Coupon ONAFORK)
SPANISH CANNED TUNA (10% OFF Your Order with Coupon ONAFORK)

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Watch the Video Below on How to Make Spanish Potato Salad from Cádiz

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Spanish Potato Salad from Cádiz | Papas Aliñás con Huevo y Atún

Course Appetizer, Side Dish

Cuisine Spanish

Prep Time 10 minutes

Cook Time 20 minutes

Servings 4

Calories 315 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 3 medium potatoes (peeled) 700 grams / 1.50 lbs.
• 2 large eggs
• 1 can tuna in olive oil 4 oz / 110 grams
• 1 small white onion
• 1/3 cup sliced green olives 40 grams
• 1/4 cup extra virgin olive oil 60 ml
• 1 tbsp sherry vinegar 15 ml
• 1 clove garlic (finely grated)
• 2 tbsp chopped parsley 5 grams
• sea salt & black pepper

Instructions

1. Cut the potatoes into bite-sized pieces that are 3/4 inch (2 cm) thick, add the chopped potatoes into a stockpot, all in a flat layer, then fill with water just enough to cover the potatoes, season generously with salt, and heat with a high heat

2. In the meantime, add the eggs into a saucepan, fill with water just enough to cover the eggs, and heat with a high heat, when it comes to a boil, place a lid on the pan, and turn off the heat, let the eggs sit for 10 to 11 minutes to end up with perfectly hard-boiled eggs

3. About 15 to 20 minutes after turning on the heat on the potatoes they should be cooked through, you want them al dente, otherwise they wil break apart (you can always pierce them with a toothpick to ensure they are done), remove the stockpot from the heat, drain the potatoes into a colander and rinse under cold water

4. Drain the can of tuna into a fine sieve with a bowl underneath and gently flake the tuna, cut the onion into small slivers, and roughly chop the hard-boiled eggs

5. To make the dressing, add the olive oil into a bowl, along with the sherry vinegar, grated garlic, chopped parsley, and season with salt & pepper, whisk together

6. Add the potatoes back into the stockpot (you can also use a large bowl), along with the drained canned tuna, chopped hard-boiled eggs, sliced onion, sliced green olives, and dressing, then season with salt & pepper and gently mix together until well mixed

7. Serve at room temperature or even chilled, as it will hold for up to 3 to 4 days in the fridge, enjoy!

Recipe Notes

Get the Spanish Olive Oil, Sherry Vinegar, and Canned Tuna I used to make this Recipe (10% OFF Your Order from tienda.com with Coupon ONAFORK)

Nutrition Facts

Spanish Potato Salad from Cádiz | Papas Aliñás con Huevo y Atún

Amount Per Serving

Calories 315 Calories from Fat 171

% Daily Value*

Fat 19g29%

Saturated Fat 3g19%

Trans Fat 0.01g

Polyunsaturated Fat 2g

Monounsaturated Fat 12g

Cholesterol 105mg35%

Sodium 328mg14%

Potassium 684mg20%

Carbohydrates 25g8%

Fiber 4g17%

Sugar 2g2%

Protein 13g26%

Vitamin A 356IU7%

Vitamin C 29mg35%

Calcium 48mg5%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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