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Spanish Potato salad

Potatoes paired with tuna, olives and eggs.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Servings: 3


  • 1300 g potatoes
  • 3 scallions finely sliced
  • 3 eggs hard-boiled
  • 200 g tuna canned
  • 90 g green olives pitted
  • salt to taste
  • 3 tbsp olive oil extra virgin
  • 1 lemon
  • 1/4 cup parsley chopped


  • Boil the potatoes with their skin on until they are cooked through. The time they need depends on their size.
  • Drain the potatoes, let them cool down a bit, but peel them while they are still hot. Take a big serving bowl and cut the potatoes into big chunks.
  • Peel the hard-boiled eggs. Slice each into 5-6 slices and add them to the bowl, saving a couple of slices of decorating in the end.
  • Add the scallions, the tuna, the parsley and the green olives, saving 8-10 for garnish.
  • Dress the salad with lemon, salt and extra virgin olive oil and mix carefully with two forks.
  • Taste the salad to see if you need to adjust salt or lemon juice according to your personal taste.
  • Top with the leftover egg slices and olives.
  • Either serve immidiately, while it's still a bit warm, or serve later cold.


Key to make this salad a success is to take the best ingredients you can get. Get some good potatoes that taste great on their own, get high quality tuna fish and most importantly use some great olive oil. You will certainly taste the difference.