Patatas Aliñadas Recipe (Spanish Potato Salad)

Method9 steps · about 1 hr 40 min

1. 1

   Step 1: Wash the potatoes, place them in a large pot and add enough water to cover them. Bring to a boil over high heat, then stir in 1 tablespoon from the sea-salt allowance.

   Uses 3 lb medium waxy new potatoes · Water, as needed to wash and cover the potatoes · 1 tbsp sea salt for the boiling water

2. 2

   Step 2: Boil the potatoes for about 25 minutes, starting the timer once the water is boiling. Continue until a fork enters the potatoes easily.

   Boil potatoes · 25 minUses Potatoes in salted boiling water

3. 3

   Step 3: Take the pot off the heat and leave the potatoes in the hot water for 30 minutes.

   Rest potatoes in hot water · 30 minUses Fork-tender potatoes in hot water

4. 4

   Step 4: Lift the potatoes into a strainer, letting the cooking water drain away. Leave them for about 20 minutes, or until cool enough to handle.

   Cool drained potatoes · 20 minUses All cooked potatoes, excluding discarded cooking water

5. 5

   Step 5: Peel the cooled potatoes and cut them into thick slices. Put the slices in a glass serving bowl, discarding the skins.

   Uses Drained potatoes cool enough to handle

6. 6

   Step 6: Finely dice the two onions and chop the parsley. Sprinkle both over the potato slices, then add ½ tablespoon from the sea-salt allowance.

   Uses All potato slices, excluding discarded skins · 2 white onions, finely diced · Fresh parsley, finely chopped, to taste · ½ tbsp sea salt for the potato salad

7. 7

   Step 7: Pour the ¼ cup sherry vinegar over the potatoes and drizzle with olive oil to taste. Adjust the seasoning with more sea salt only if needed.

   Uses Potatoes with onion, parsley and seasoning · ¼ cup sherry vinegar · Extra virgin olive oil, to taste · Additional sea salt only if needed after tasting

8. 8

   Step 8: Drain the two cans of tuna and quarter or slice the two ready hard-boiled eggs. Arrange them on the seasoned potatoes and serve four portions.

   Uses Dressed potatoes · 2 cans high-quality Spanish tuna, drained · 2 ready hard-boiled eggs, quartered or sliced

9. 9

   Step 9: Refrigerate leftovers promptly in a tightly covered container at 4°C/40°F or below and use within 3 days.

   Uses Only the leftover portion of the completed salad