Spanish Potato Salad with Tuna and Eggs (Patatas Aliñadas)

Ingredients

• 2 lb waxy potatoes (Scrubbed and cut into roughly 1½-inch chunks)
• 0.5 cup extra-virgin olive oil (Divided; use a good-quality oil)
• 0.25 cup sherry vinegar (Prefer reserva or gran reserva vinegar)
• 1 yellow onion (Finely chopped)
• 2 cloves garlic (Finely grated or minced)
• 4 large eggs (Hard-cooked, peeled, and halved or quartered)
• 2 cans tuna packed in olive oil (About 5 ounces each; drained. Prefer tuna packed in olive oil rather than water or vegetable oil)
• 0.25 cup flat-leaf parsley (Chopped, for serving)
• kosher salt (For the cooking water and seasoning, to taste)
• black pepper (Freshly ground, to taste)

Steps

1. 1

   Place the potatoes in a large saucepan or Dutch oven and cover with cool water by about 1 inch. Season the water generously with kosher salt.

2. 2

   Bring the water to a boil over medium-high heat, then reduce the heat and simmer until the potatoes are tender when pierced with a knife but not falling apart, about 15 to 20 minutes.

3. 3

   While the potatoes cook, hard-cook the eggs. Place them in a saucepan, cover with cool water, bring to a boil, then remove from the heat, cover, and let stand for about 10 to 12 minutes. Transfer to ice water, cool, peel, and halve or quarter.

4. 4

   In a large serving bowl, whisk together the olive oil and sherry vinegar. Add the chopped onion and garlic, then season with salt and black pepper.

5. 5

   Drain the potatoes thoroughly as soon as they are tender. Do not let them cool.

6. 6

   Add the hot potatoes to the oil, vinegar, and onion mixture. Toss gently until the potatoes are evenly coated; their heat will slightly soften the onion and help them absorb the dressing.

7. 7

   Taste the potatoes and adjust the salt, black pepper, olive oil, or sherry vinegar as needed. Let the dressed potatoes stand briefly so the flavors can absorb while they remain warm or just warm.

8. 8

   Mound the drained tuna, hard-cooked eggs, and chopped parsley over the dressed potatoes rather than tossing them through. Serve warm or at room temperature, with additional olive oil or sherry vinegar if desired.

Notes

The source recommends tuna packed in olive oil because it has a richer texture and flavor. Use reserva or gran reserva sherry vinegar when available. Do not allow the potatoes to cool before dressing them; warm potatoes absorb the dressing better and gently soften the onion. Nutrition is an estimate based on reconstructed quantities because the complete member-only ingredient list was not visible.

Nutrition per serving

• main
• salad
• Spanish
• Mediterranean
• gluten-free
• dairy-free
• mayonnaise-free
• boiled