Imported from the web

Spanish Potato Salad (Patatas Aliñadas)
A mayonnaise-free Spanish potato salad dressed with red wine vinegar, olive oil, and salt while the potatoes are still warm. It is finished with tinned tuna, vegetables, parsley, and hard-boiled eggs, and improves over time.
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Ingredients
- potatoes (Cooked; the source does not specify a quantity or preparation method.)
- red wine vinegar (Used generously in the dressing; quantity not specified.)
- olive oil (Used generously in the dressing; quantity not specified.)
- salt (A touch, to taste.)
- tinned tuna (Quantity not specified.)
- vegetables (The source refers generally to vegetables and does not identify which ones or give a quantity.)
- parsley (Quantity not specified.)
- hard-boiled eggs (Quantity not specified.)
Steps
- 1
Cook the potatoes until tender using the method and timing specified in the full recipe; those details are not provided in the source.
- 2
While the potatoes are still warm, dress them with the red wine vinegar, olive oil, and a touch of salt so they can absorb the dressing.
- 3
Mix the dressed potatoes together, slightly roughing them up as you combine them.
- 4
Add the tinned tuna, vegetables, parsley, and hard-boiled eggs, then mix them into the potato salad.
- 5
Allow the finished potato salad to rest or keep it over time before serving, since the source states that it gets better over time. The source does not specify a resting duration or storage conditions.
Notes
The source does not provide ingredient quantities, identify the vegetables, or specify the potato-cooking method, resting duration, or storage instructions. It explicitly describes the salad as mayonnaise-free and dairy-free.
Nutrition per serving
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