Spanish Potato Salad with Boquerones and Tuna

Let this Spanish potato salad with tuna and boquerones take you on a delicious tapas adventure that’s easy enough to accomplish on even the busiest of days.

It’s strange to write this, but it’s true: I need to be better about actually making myself take a step back and stand in the present. This is my most favorite time of year and I don’t want to miss it! Where I don’t get the leaves changing out here in Southern California like I did growing up in Michigan…I still find love hearing the birds returning from South America, and the scent of bougainvillea in the air.

Fresh like lingering summer, cozy enough to eat in fall, and perfectly fresh as a spring lunch. This salad is full of texture and depth, the sherry vinegar and green olives add a bright pop to round out the potato, egg and seafood.

Even better is that you only needing two boiling pots of water and some quick knife skills to make it happen – boom bang bing! You’ve done it!

See Also

Strawberry Spring Salad

How to Make Spanish Potato Salad with Boquerones and Tuna

1. Cook the Potatoes:

   • Fill a pot with water and bring to a boil. Add the fingerling potatoes and cook for about 4-5 minutes until tender but firm. Drain and let cool before slicing into coins.

2. ---

   Prepare the Eggs:

   • Place eggs in a saucepan and cover with cold water by 1 inch. Bring to a boil over medium-high heat, then remove from heat and cover. Let stand for 8 minutes. Transfer eggs to an ice bath to chill, then peel and halve.

3. ---

   Prepare the Salad Base:

   • In a large mixing bowl, combine the sliced potatoes, quartered cherry tomatoes, diced green bell pepper, and halved green olives.

4. ---

   Dress the Salad:

   • Drizzle olive oil and sherry vinegar over the vegetables. Add chopped parsley and toss everything together until well coated.

5. ---

   Add the Tuna:

   • Flake the Spanish tuna and gently fold it into the salad to distribute evenly without breaking the chunks too much.

6. ---

   Assemble the Dish:

   • Arrange the salad on individual plates. Top each serving with two halves of a hard-boiled egg and a couple of boquerones.

7. ---

   Final Touches:

   • Serve immediately, or chill in the refrigerator before serving to allow flavors to meld.

Recipe Notes:

• For a more authentic flavor, use Spanish olive oil if available.
• Adjust the amount of sherry vinegar based on your taste preference for acidity.
• The salad can be made ahead and refrigerated overnight, but add the boquerones just before serving to maintain their texture.

Spanish Potato Salad with Boquerones and Tuna

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4.8 from 5 reviews

• Author: Kristin Guy
• Total Time: 35 minutes
• Yield: 4 servings 1x

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Description

Fresh like lingering summer, cozy enough to eat in fall, and perfectly fresh as a spring lunch. This salad is full of texture and depth, the sherry vinegar and green olives add a bright pop to round out the potato, egg and seafood.

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Ingredients

Units USM Scale 1x2x3x

• 1 pound tri-colored fingerling potatoes
• 1/2 cup cherry tomatoes, quartered
• 1/2 green bell pepper, diced
• 10 pitted green olives, halved
• 1/4 cup flat-leaf parsley, finely chopped
• 2–3 tablespoons sherry vinegar
• Drizzle of olive oil
• 1 can (around 4 oz) Spanish tuna in oil, drained
• 2 hard-boiled eggs, shelled and halved
• 8 boquerones (Spanish white anchovies)

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Instructions

1. Cook the Potatoes:
   • Fill a pot with water and bring to a boil. Add the fingerling potatoes and cook for about 4-5 minutes until tender but firm. Drain and let cool before slicing into coins.
2. Prepare the Eggs:
   • Place eggs in a saucepan and cover with cold water by 1 inch. Bring to a boil over medium-high heat, then remove from heat and cover. Let stand for 8 minutes. Transfer eggs to an ice bath to chill, then peel and halve.
3. Prepare the Salad Base:
   • In a large mixing bowl, combine the sliced potatoes, quartered cherry tomatoes, diced green bell pepper, and halved green olives.
4. Dress the Salad:
   • Drizzle olive oil and sherry vinegar over the vegetables. Add chopped parsley and toss everything together until well coated.
5. Add the Tuna:
   • Flake the Spanish tuna and gently fold it into the salad to distribute evenly without breaking the chunks too much.
6. Assemble the Dish:
   • Arrange the salad on individual plates. Top each serving with two halves of a hard-boiled egg and a couple of boquerones.
7. Final Touches:
   • Serve immediately, or chill in the refrigerator before serving to allow flavors to meld.

Notes

• For a most authentic flavor, use Spanish olive oil if available.
• Adjust the amount of sherry vinegar based on your taste preference for acidity.
• The salad can be made ahead and refrigerated overnight, but add the boquerones just before serving to maintain their texture.

• Prep Time: 20 mins
• Cook Time: 15 mins
• Category: Side Dish
• Method: Boiling
• Cuisine: Spanish