Spanish potato salad with tuna and anchovies
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Recipe characteristics
Gluten-free y 7 más Indicative dietary requirements
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Recipe characteristics
Starter · Salad
Lunch · Dinner
30 to 60 minutes
Ingredients
＋ Añadir a un menú- Potato whole and unpeeled 750 g
- Carrot peeled 200 g
- Peas fresh or frozen 150 g
- Egg 4 medium eggs, without shells 200 g
- Tuna tinned, drained weight 150 g
- Stuffed olives drained 150 g
- Anchovies tinned, drained 40 g
- Mayonnaise well chilled 160 g
- Salt adjust at the end 3 g
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Set de 4 Cuencos de Mezcla
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Method
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Wash the potatoes and simmer them whole and unpeeled for 25-30 minutes. Add the peeled carrots for the final 18 minutes and the peas for the final 6 minutes. Drain each ingredient as soon as it is tender and leave to cool.
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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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