Serves 24
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.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
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.
