Potato, pepper and tuna salad.

pimiento y atún.

Potato salad is the salad of summer, the one that is prepared in time to eat fresh. It is a very simple salad with few ingredients but they go together very well.

The most important ingredient is the potato, in this case we have chosen the new potato, the one that lasts from March to June, its name is due, mainly, to the fact that it is not yet at its perfect degree of ripeness, but they are perfectly consumable and very rich

The new potato must be cooked with the skin on and when they are still a little hot, they are peeled and seasoned.

The rest of the ingredients are to give that touch of color and flavor that invite you to eat it after a day at the beach or pool.

For 4 people:


1kg of new potatoes

Roasted red pepper cut into strips 12 cherri tomatoes

Olives with anchovies

2 cans of tuna

2 hard-boiled eggs

Virgin olive oil

Salt, pepper and chopped parsley


In a 24 cm Gray pot , put the potatoes with well-washed skin and covered with water and a teaspoon of salt and let them cook until they are very tender, around 25 minutes, but we can check it with the tip of a knife. Monix.

Drain the potatoes and let them cool a little before peeling them with a knife and cutting them into medium pieces.

Put the potatoes in a bowl or on individual plates and accompany them with some strips of roasted red pepper, some olives, the cherry tomatoes cut in half, the crumbled tuna and the hard-boiled eggs cut into wedges.

Season the salad and sprinkle with freshly chopped parsley. Finally, season with a good splash of virgin olive oil.

Photographs and recipe by Sivia .

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