Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Spanish Seafood and Potato Salad Recipe

Spanish Potato Salad with Boquerones and Tuna


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 5 reviews

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

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.


Ingredients

Units Scale
  • 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
  • 23 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)

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