Pipirrana (Spanish Potato Salad)

Pipirrana (Spanish Potato Salad)

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"Also called ensalada campera, it's a nice change from mayo based potato salad."

Ingredients

2 h 50 m {{adjustedServings}} servings 385 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 385 kcal
  • 19%
  • Fat:
  • 16.4 g
  • 25%
  • Carbs:
  • 41.9g
  • 14%
  • Protein:
  • 18.6 g
  • 37%
  • Cholesterol:
  • 194 mg
  • 65%
  • Sodium:
  • 768 mg
  • 31%

Based on a 2,000 calorie diet

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Directions

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  1. Place egg in a saucepan, and cover with cold water. Bring water to a boil, and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, and peel. Cut eggs into quarters, and set aside.
  2. Meanwhile, bring a large pot of salted water to a boil. Add potatoes, and cook until tender but still firm, about 15 minutes. Drain, and transfer to a large bowl.
  3. Toss potatoes with eggs, bell peppers, onion, tomato, tuna, green olives, olive oil, and vinegar. Season to taste with salt. Refrigerate, and serve cold

Footnotes

  • Note
  • If you let it sit in the fridge overnight, the flavors will blend better, but add the tomato just before serving, so it doesn't end up mealy.
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Reviews

14
  1. 17 Ratings

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a new fresh change from the all mayo potato salad... it's fresh, colorful and very satisfying...

I made this exactly to the recipe and didn't care for it at all.

Wow! A fantastic combination of flavors and packed full of nutrition. For people like myself who are involved with strength training, double up to 2 cans of tuna for that extra protein! Great...