Pipirrana (Spanish Potato Salad)13 Reviews
- Prep: 30 min
- Cook: 20 min
- Ready In: 2 hr 50 min
“Also called ensalada campera, it's a nice change from mayo based potato salad.” - by AZAHAR
Original recipe yields 6 servings
- 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.
- 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.
- Toss potatoes with eggs, bell peppers, onion, tomato, tuna, green olives, olive oil, and vinegar. Season to taste with salt. Refrigerate, and serve cold
Amount Per Serving (6 total)
- 385 cal
- 16.4 g
- 41.9 g
Based on a 2,000 calorie diet
Reviews (13)Rate This Recipe
"a new fresh change from the all mayo potato salad... it's fresh, colorful and very satisfying......" See more"
"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 recip..." See moree!"
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