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Spanish Potato Salad Recipe (Olivier)
Description
The Olivier or Russian potato salad is a world-known potato salad recipe, this Spanish variation is a very popular Tapas recipe with tuna, eggs, carrots, olives, mayonnaise...
Ingredients
3
potatoes (medium) 2
carrots 4
eggs (hard-boiled) 1 T
salt 7 oz
tuna canned (in brine) 1⁄4 cn
peas (15 oz can) 4 oz
olives (unpitted) 3 oz
corn (whole sweet kernel corn can) 1 T
white wine vinegar (optional) 1⁄2 c
mayonnaise (to taste) 2 oz
roast red pepper stripsInstructions
- Wash potatoes and add them to a medium size pot and cover them with salted (1 Tablespoon) cold water.
- Bring the pot to a boil and simmer for 8 - 10 minutes.
- Peel carrots and add them to the pot.
- Simmer for 12 - 15 minutes more, or until done. You can keep the water to boil the eggs.
- Drain and rinse with cold water potatoes and carrots and let them to cool.
- Boil the eggs (you can use the same pot) for 10 minutes or use your favorite method for hard boiled eggs. Let them to cool.
- Peel potatoes and eggs.
- Dice potatoes, carrots and chop hard boiled eggs. Put them into a big salad bowl.
- Drain tuna and add it to the salad recipient.
- Drain peas and sweet kernel corn cans and add them to the salad bowl.
- Add previously slice olives, white wine vinegar and mayonnaise and mix properly.
- Pour mixture to a big plate and garnish with roast red pepper strips.
- Serve cold and enjoy your Spanish potato salad recipe. See more salad recipes or Spanish Tapas recipes.
Notes
- It is very common to add some already cooked, peeled, deveined and chopped shrimps to this potato salad recipe.
- Use olives stuffed in anchovies if possible.
- You can add 2 tablespoons of vinegar (Step 10.) to this Spanish potato salad.
- The original recipe uses tuna in brine but you can also use tuna in vegetable oil (olive preferred).
Summary
| Yield | |
|---|---|
| Prep time | 10 minutes |
| Cooking time | 35 minutes |
| Total time | 45 minutes |
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