Spanish Potato Salad with Tuna and Olives Recipe
This potato salad is the Spanish cousin of the classic vegetable salad, but in a lighter version: no mayonnaise, instead with olive oil, tuna, and olives. It often appears at home as a chilled lunch on hot days or as a side dish to grilled fish. It’s filling but not heavy, perfect to pack in a box for a picnic.
A lighter, Mediterranean-style take on classic potato salad: no mayonnaise, just good olive oil, tuna, and olives. It’s satisfying yet fresh, travels well, and tastes even better after chilling, making it ideal for hot days, picnics, and lunch boxes.
Chef's tips
Use firm, waxy potatoes so the cubes hold their shape and don’t turn into mash when you mix the salad. Let the potatoes cool completely before combining with the other ingredients. Taste the dressing before adding it to the salad and adjust the acidity with more vinegar or olive oil to your liking.
How to serve
Serve in a large bowl sprinkled generously with fresh parsley. Add a wedge of lemon on the side for those who like a brighter, more acidic flavor. It works well alongside grilled fish, roasted chicken, or as part of a tapas-style spread with bread, olives, and simple green salads.
Ingredients
- potatoes waxy, salad potatoes with firm flesh - 700 g
- tuna in oil drained, flaked - 160 g
- green olives pitted, sliced - 15 piece
- egg hard-boiled, diced - 2 piece
- red onion finely chopped - 0.5 piece
- green bell pepper diced finely - 0.5 piece
- olive oil for the dressing - 4 tablespoons
- wine vinegar white or red wine vinegar - 1.5 tablespoons
- mustard mild or Dijon - 1 teaspoon
- salt to taste
- black pepper to taste
- parsley chopped - 2 tablespoons
Preparation
- Wash the potatoes thoroughly; if they have thin skins, don’t peel them. Place in a pot, cover with cold water, lightly salt, and cook for 15–20 minutes from the moment the water starts boiling, until they are tender but not falling apart. Check with a knife – it should go in with slight resistance.
- Drain the cooked potatoes, let them cool slightly, peel if you wish, and cut into large cubes. Set aside to cool completely so they don’t fall apart in the salad.
- Hard-boil the eggs (8–9 minutes from boiling), cool in cold water, peel, and dice.
- In a large bowl, combine the cooled potatoes, tuna, olives, chopped pepper, onion, and eggs.
- In a separate small bowl, mix together the olive oil, vinegar, mustard, a pinch of salt, and pepper. Whisk vigorously with a fork until the dressing thickens slightly and becomes smooth.
- Pour the dressing over the salad and gently toss so as not to mash the potatoes. Sprinkle with chopped parsley and, if needed, season with additional salt and pepper.
- Refrigerate the salad for at least 30 minutes to let the flavors meld. Serve chilled or at room temperature.
Storage
Sałatkę przechowuj w lodówce w szczelnym pojemniku. Przed podaniem wyjmij na 15 minut, aby nie była lodowato zimna, wtedy lepiej czuć smak oliwy i przypraw.
