Pipirrana (Spanish Potato Salad)

Method3 steps · about 45 min

1. 1

   Step 1: Place eggs (6) 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.

   Eggs in hot water · 12 minUses 6 eggs

2. 2

   Step 2: Meanwhile, bring a large pot of salted water to a boil. Add potatoes (6), and cook until tender but still firm, about 15 minutes. Drain, and transfer to a large bowl.

   Cook potatoes · 15 minUses 6 potatoes, peeled and cubed · salt for boiling water

3. 3

   Step 3: Toss potatoes (6) with eggs (6), bell peppers, onion (½), tomato (1 large), tuna, green olives, olive oil (¼ cup), and vinegar. Season to taste with salt. Refrigerate, and serve cold

   Uses 6 eggs · 6 potatoes, peeled and cubed · 1 green bell pepper, seeded and diced · 1 red bell pepper, seeded and diced · ½ onion, chopped · 1 large fresh tomato, chopped · 1 (5 ounce) can tuna, drained · ½ cup green olives with pimento or anchovy, halved