Pipirrana (Spanish Potato Salad)

Pipirrana (Spanish Potato Salad)

13 Reviews 2 Pics
  • Prep

    30 m
  • Cook

    20 m
  • Ready In

    2 h 50 m
AZAHAR
Recipe by  AZAHAR

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

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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Directions

  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

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Reviews (13)

Rate This Recipe
SALMAKHATTAB
12

SALMAKHATTAB

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

KEAHUNTER
11

KEAHUNTER

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

ARKEE
11

ARKEE

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 recipe!

More Reviews

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 385 cal
  • 19%
  • Fat
  • 16.4 g
  • 25%
  • Carbs
  • 41.9 g
  • 14%
  • Protein
  • 18.6 g
  • 37%
  • Cholesterol
  • 220 mg
  • 73%
  • Sodium
  • 768 mg
  • 31%

Based on a 2,000 calorie diet

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