Yucatan Potato Salad Food

PIPIRRANA (SPANISH POTATO SALAD)

Pipirrana (Spanish Potato Salad) image

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

Provided by AZAHAR

Categories Salad Potato Salad Recipes No Mayo

Time 2h50m

Yield 6

Number Of Ingredients 11

Ingredients

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
¼ cup extra virgin olive oil
2 tablespoons distilled white vinegar
1 teaspoon salt, or to taste

Steps:

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 Facts : Calories 376.7 calories, Carbohydrate 41.9 g, Cholesterol 192.3 mg, Fat 16.3 g, Fiber 6.1 g, Protein 16.8 g, SaturatedFat 3.2 g, Sodium 764.1 mg, Sugar 4.5 g

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