Impress your guest by serving this Spanish Tapas-inspired potato salad with lumps of tuna and boquerones.
Ingredients
1 lb. tri-color fingerling potatoes
1/2 cup cherry tomatoes, cut into quarters
1/2 green bell pepper, diced
10 pitted green olives, cut in half
1/4 cup flat leaf parsley, finely chopped
2-3 Tablespoons sherry vinegar
Olive oil
1 can Spanish tuna in oil
2 hard boiled eggs, shelled and halved
8 Boquerones (Spanish white anchovies)
Preparation
Prep Time: 10min | Cook Time: 4min
Bring a pot of water to boil and add potatoes, boil until soft approximately 4-5 minutes depending on size. Set aside to cool.
Hard-boiled eggs by adding them into a covering of 1 inch cold water, bringing to a boil. Remove pot from heat and let sit for 8 minutes. Remove and let chill in an ice bath before removing shell.
Add all chopped vegetables as well as potatoes cut into coins into a large bowl and dress with olive oil and sherry vinegar, toss well.
Carefully break apart Spanish tuna and add to the salad, toss again.
Top individual plates with boquerones and hard-boiled egg halves before serving.
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