Spanish potato salad from Cadiz
Spain on a Fork · ♥ 1K likes · 11K views · 7 min video
Read about potatoes in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- water
Put them in a flat layer in a stock pot, add water to barely cover, season generously with sea salt and heat on high.
- sea salt
- 2 whole eggs
- water
Put the eggs in a saucepan with water to barely cover and heat on high; once it boils, cover, turn off the heat and leave them 10 to 11 minutes.
Boil the potatoes 15 to 20 minutes until just cooked through and still al dente; do not overcook them or they break apart.
Drain the potatoes in a colander and rinse under cold water to stop the cooking.
- 60 ml extra virgin olive oil
- 15 ml sherry vinegar
- 1 cloves garlic
- 5 g chopped parsley
In a bowl, whisk the olive oil, sherry vinegar, grated garlic, chopped parsley, sea salt and black pepper together.
- sea salt
- freshly cracked black pepper
- 1 can tuna in olive oil
Drain the tuna in a fine sieve set over a bowl and flake it gently.
- 1 whole white onion
Cut the white onion into small slivers and roughly chop the hard boiled eggs.
- 40 g sliced green olives
Return the potatoes to the stock pot with the tuna, chopped eggs, sliced onion and the green olives.
- sea salt
- freshly cracked black pepper
Serve at room temperature or chilled; it holds 3 to 4 days in the fridge.