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Spanish Potato Salad (Tapas)

Public
Course: Main course
Preparation time: 60 minutes
Cooking time: 30 minutes
Energy: 230 kcal / serving

Instructions

  • 1.   Peel the potatoes, cut them into large pieces, and cook them in salted water; let them cool.
  • 2.   Cook hard-boiled eggs, peel them, and let them cool.
  • 3.   Cut the pickles and olives into very small cubes, about 2 mm in size.
  • 4.   Mash the potatoes with a fork, add the finely chopped hard-boiled eggs (keeping 2 yolks for decoration), pickles, olives, and tuna.
  • 5.   Add 3 large tablespoons of mayonnaise; season with salt and pepper, and mix well.
  • 6.   Spread the mixture on a plate and cover with 1 or 2 tablespoons of mayo. Crush the 2 reserved yolks lightly on top (mimosa style).
  • 7.   Chill in the refrigerator.

Ingredients for servings

  • 800 g of potato
  • 6 eggs
  • 1 large canned tuna in water (drained weight)
  • 10 pickles
  • 20 black olives
  • 5 mayonnaises

Rates

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    230 kcal
    11 %
  • Fat
    6,14 g
    9 %
  • of which saturated
    1,41 g
    7 %
  • Carbohydrates
    21,86 g
    8 %
  • of which sugar
    1,27 g
    1 %
  • Protein
    17,26 g
    35 %
  • Fibers
    3,19 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.