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
- 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)
Instructions
- 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.
- 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.
- Prepare the Salad Base:
- In a large mixing bowl, combine the sliced potatoes, quartered cherry tomatoes, diced green bell pepper, and halved green olives.
- Dress the Salad:
- Drizzle olive oil and sherry vinegar over the vegetables. Add chopped parsley and toss everything together until well coated.
- Add the Tuna:
- Flake the Spanish tuna and gently fold it into the salad to distribute evenly without breaking the chunks too much.
- 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.
- 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