Pipirrana (Spanish Potato Salad)

Recipe View 12 mins Prepare the Eggs: Gently place the eggs in a saucepan and cover them with cold water. Bring the water to a rolling boil, then immediately remove the saucepan from the heat. Cover tightly and allow the eggs to stand in the hot water for 10-12 minutes. (12 min)

Recipe View 5 mins Cool and Prep Eggs: After the resting period, carefully remove the eggs from the hot water and transfer them to an ice bath to stop the cooking process. Once cooled, peel the eggs and cut them into quarters. Set aside. (5 min)

Recipe View 15 mins Cook the Potatoes: While the eggs are resting, bring a large pot of generously salted water to a boil. Add the peeled and cubed potatoes and cook until they are tender but still firm, about 15 minutes. Test for doneness by piercing a potato cube with a fork – it should slide in easily but not fall apart. (15 min)

Recipe View 5 mins Drain and Cool Potatoes: Once the potatoes are cooked, drain them thoroughly and transfer them to a large bowl. Allow them to cool slightly before adding the remaining ingredients. (5 min)

Recipe View 5 mins Combine and Season: Add the quartered eggs, diced bell peppers, chopped onion, chopped tomato, drained tuna, and halved green olives to the bowl with the potatoes. (5 min)

Recipe View 3 mins Dress the Salad: Drizzle the extra virgin olive oil and vinegar over the salad. Season generously with sea salt and freshly ground black pepper, adjusting to your taste preferences. (3 min)

Recipe View 30 mins Chill and Serve: Gently toss all the ingredients together until well combined. Cover the bowl and refrigerate the Pipirrana for at least 30 minutes to allow the flavors to meld. Serve cold and enjoy! (30 min)