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

Directions

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

Nutrition

Amount Per Serving (6 total)

Calories
385 cal
19%

Fat
16.4 g
25%

Carbs
41.9 g
14%

Based on a 2,000 calorie diet

Reviews (13)

Rate This Recipe

SALMAKHATTAB

Mar. 28, 2005

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

ARKEE

Mar. 28, 2005

"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!"