Spanish potato salad with tuna and anchovies
Total time2 h 10 min Preparation and possible waiting 1 h 30 min · Cooking 40 min How this time is calculated
Preparation and possible waiting: 1 h 30 min · Cooking: 40 min
Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.
Servings6
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 2 h 10 min Preparation and possible waiting 1 h 30 min · Cooking 40 min How this time is calculated
Preparation and possible waiting: 1 h 30 min · Cooking: 40 min
Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.
Recipe characteristics
View full classification 23 tags
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Recipe characteristics
Starter · Salad
Lunch · Dinner
More than 2 hours
Method
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Wash the potatoes and simmer whole in their skins for about 30-40 minutes, until a knife slides in easily.
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Cook the peeled carrots separately for 15-20 minutes and the peas for 4-6 minutes. Drain each vegetable when tender; cool slightly, dice and refrigerate before mixing with mayonnaise.
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Boil the eggs for 10 minutes from the moment the water starts to boil. Cool and peel them, reserve half an egg for the garnish and chop the rest.
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Peel and cut the potatoes into 1.5 cm dice, then dice the carrots to match. Combine with the peas, drained tuna, chopped egg, 110 g chopped stuffed olives and 25 g chopped anchovies.
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Fold in 140 g mayonnaise. Taste before adding the 3 g salt, as the anchovies and olives are already salty. Chill for at least 1 hour.
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Serve the salad chilled and finish with the remaining 20 g mayonnaise, reserved half egg, 40 g olives and 15 g anchovies.
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