Pipirrana (Spanish Potato Salad)

Potato salad made with fresh green and red bell peppers, tomato, green olives, and tuna, it's a nice change from mayo based potato salad.

• Preparation Time: 30 mins
• Cooking Time: 20 mins
• Total Time: 50 mins
• Calories: 377 Calories

Ingredients

• 6 eggs
• 2 tablespoons distilled white vinegar
• 1 teaspoon salt, or to taste
• ½ onion, chopped
• 6 potatoes, peeled and cubed
• ¼ cup extra virgin olive oil
• 1 (5 ounce) can tuna, drained
• 1 green bell pepper, seeded and diced
• 1 red bell pepper, seeded and diced
• 1 large fresh tomato, chopped
• ½ cup green olives with pimento or anchovy, halved

Recipe Instructions

Step 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.

Step 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.

Step 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