Spanish Potato Salad
Recipe Type: Side
Cuisine: Spanish
Serves: 4 tapas portions
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.
  • 1 pound tri-colored fingerling potatoes
  • ½ cup cherry tomatoes, cut into quarters
  • ½ green bell pepper, diced
  • 10 pitted green olives, cut in half
  • ¼ cup flat leaf parsley, finely chopped
  • 2-3 TBS sherry vinegar
  • Drizzle of olive oil
  • 1 can Spanish tuna in oil
  • 2 hard boiled eggs, shelled and halved
  • 8 Boquerones (Spanish white anchovies)
  1. Bring a pot of water to boil and add potatoes, boil until soft approximately 4-5 minutes depending on size. Set aside to cool.
  2. Hard boiled eggs by adding them into a covering of 1 inch cold water, bringing to a boil. Remove pot from heat and let sit for 8 minutes. Remove and let chill in an ice bath before removing shell. Add all chopped vegetables as well as potatoes cut into coins into a large bowl and dress with olive oil and sherry vinegar, toss well.
  3. Carefully break apart Spanish tuna and add to the salad, toss again. Top individual plates with boquerones and hard boiled egg halves before serving.
Recipe by Honest Cooking by Mercato Fabbrica at