By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 24
108 cal · 45 min
Spanish Potato Salad with Tuna (Papas Aliñas)
Recipe GLPR5e914eb4191647
A classic Spanish salad featuring tender boiled potatoes dressed with vibrant extra-virgin olive oil, fresh parsley, and flaked oil-packed tuna. This simple yet elegant dish celebrates the quality of its ingredients and is perfect served at room temperature as a side or light meal.
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Ingredients
15 medium red or Yukon Gold potatoes
1 tbsp, plus more to taste kosher salt
1 medium onion, finely diced
1½ cups extra-virgin olive oil
¼ cup flat-leaf parsley, coarsely chopped
2 cans (110 g each) cans oil-packed Spanish or Italian tuna, drained
Directions
Bring a large pot of water to a boil. Add the potatoes and 1 tbsp. kosher salt. Cook over medium heat until the potatoes are fork-tender, about 20–25 minutes. Drain and let cool slightly until they can be handled comfortably.
Once the potatoes have cooled enough to touch, cut them into bite-sized chunks, leaving the skin on if desired. Transfer to a large bowl.
While the potatoes are still warm, add the finely diced onion to the bowl and drizzle with the extra-virgin olive oil. Toss gently to combine and allow the warm potatoes to absorb the oil and seasonings.
Drain the tuna well to remove excess oil, then gently flake it into bite-sized pieces. Add the tuna and fresh parsley to the potato mixture.
Toss all ingredients together gently to combine, being careful not to break up the potatoes. Taste and adjust salt as needed.
Serve at room temperature. The salad can be made several hours ahead and actually improves as the flavors meld together.
Comments
This is a genuinely cheap, uncomplicated dish that checks every practical box for a Charlotte household. All six ingredients are reliably stocked at Harris Teeter, Food Lion, Kroger, and Walmart—nothing requires a special trip—and the cost per serving lands well under $1 when you use canned tuna and regular potatoes. The stated 45 minutes is honest if you count boiling time; actual hands-on work is maybe 10 minutes. The real strength is batch scale: 24 servings means one prep feeds a family for days, it reheats without fussing, and the olive oil actually improves the flavor on day two as it marinates. The only reason this isn't a 5.0 is that it's straightforward enough to feel ordinary—Spanish classics often are—and the recipe depends entirely on potato variety and tuna quality to elevate it beyond functional salad.
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