This Spanish potato salad recipe makes the perfect summer salad. “Patatas aliñadas” are a traditional tapas in Andalusia an is one of those dishes that doesn’t necessarily impress at first glance, but when made right, with quality ingredients it is one of Spain’s most delicious and refreshing dishes, the perfect Spanish tapas. Makes a lovely light Lunch with a green salad and some crispy French bread
Ingredients
1 kg waxy potatoes skins on
125 gr spring onions
the leaves of 20 gr parsley finely chopped
2 tablespoons sherry vinegar
6 tablespoons extra virgin olive oil
150 gr good quality tuna steak in Olive oil
sea salt
Method
Boil the potatoes in well salted water, until they are tender. Drain and when cool enough to handle peel off the skin, and break into small chunks into a large mixing bowl.
Trim the spring onion discard the leafy tops, and finely slice the stems. Add to the bowl with almost all the parsley, then drizzle over the vinegar and oil sprinkle with salt to, taste and mix together lightly, careful not to break up the potatoes.
Divide between small bowls, and scatter over the Tuna chunks. Garnish with the relaining parsley and serve with small forks.
Original recipe Rick Stein’s Spain
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