Spanish Potato Salad from Cádiz | Papas Aliñás con Huevo y Atún

Ingredients

• 700 gmedium potatoes, peeled
• 2 largeeggs
• 110 gtuna in olive oil, drained
• 1 smallwhite onion
• 40 gsliced green olives
• 60 mlextra-virgin olive oil
• 15 mlsherry vinegar
• 1 clovegarlic, finely grated
• 5 gparsley, chopped
• to tastesea salt and black pepper

Instructions

1. 1

   Cook the potatoes

   Cut the potatoes into bite-sized pieces about 2 cm thick and arrange them in a single layer in a stockpot. Add just enough water to cover, season generously with salt and bring to the boil over a high heat.

2. 2

   Boil the eggs

   While the potatoes cook, put the eggs in a saucepan and cover them with water. Bring to the boil over a high heat, cover the pan and turn off the heat. Leave the eggs in the hot water for 10–11 minutes.

3. 3

   Check the potatoes

   After about 15–20 minutes from when you started heating them, check that the potatoes are cooked through but still firm. Test one with a toothpick; remove the pan from the heat, drain the potatoes in a colander and rinse them under cold water.

4. 4

   Prepare the additions

   Drain the tuna through a fine sieve set over a bowl and gently flake it. Cut the onion into thin slivers and roughly chop the hard-boiled eggs.

5. 5

   Mix the dressing

   Whisk the olive oil, sherry vinegar, grated garlic and chopped parsley together in a bowl. Season with salt and black pepper.

6. 6

   Combine the salad

   Return the potatoes to the stockpot or place them in a large bowl. Add the tuna, eggs, onion, green olives and dressing, then season with salt and pepper and mix gently until combined.

7. 7

   Serve the salad

   Serve at room temperature or chilled. The salad can be kept in the fridge for 3–4 days.

What is papas aliñás?

Papas aliñás, or dressed potatoes, is a Spanish potato salad associated with Cádiz in Andalusia. Its defining feature is a simple dressing of olive oil, vinegar and aromatics rather than a creamy sauce.

This version adds tuna, eggs and green olives, making it more substantial while keeping the bright, savoury character of the original style.

Nutrition and macros by portion

The nutrition label shows one serving as written: 315 calories, 13g protein, 25g carbs, 19g fat.

The potatoes provide most of the carbohydrates, while olive oil supplies much of the fat. Tuna and eggs contribute protein, with additional fat from the oil-packed tuna and dressing. For a more balanced plate, serve a portion with leafy salad or other vegetables.

Choosing and cooking the potatoes

Potatoes: Cut them into evenly sized pieces so they cook at a similar pace, and start them in cold water with salt as directed.

Doneness: Aim for tender potatoes that still hold their shape. A toothpick should pierce a piece without it crumbling; rinse the drained potatoes under cold water to stop them cooking further.

Getting the eggs and tuna ready

Eggs: Let them sit, covered, in the boiled water for 10–11 minutes with the heat off. Chop them roughly so there are noticeable pieces in the finished salad.

Tuna: Drain it well and flake it gently rather than mashing it. That keeps the tuna distinct when it is mixed with the potatoes.

Making the dressing

Balance: Extra-virgin olive oil brings richness, while sherry vinegar gives the dressing its sharp edge. Whisk them with garlic and parsley so the flavourings are spread through the oil.

Seasoning: Salt the potato water generously, then taste the salad after mixing before adding more salt and pepper. The tuna and olives are already savoury.

Mixing without breaking the potatoes

Order: Add the drained potatoes, tuna, eggs, onion, olives and dressing to a spacious pot or bowl. Gently fold everything together instead of stirring vigorously.

Texture: Keeping the potato pieces intact gives the salad a better bite and helps the other ingredients remain evenly distributed.

Serving and timing

Temperature: This salad can be served at room temperature or chilled. If making it ahead, refrigerate it and allow time for it to lose some of its chill before serving, if you prefer.

With: Serve it as a light main with bread, or alongside other tapas and a green salad. Its olive oil and vinegar dressing pairs well with simply cooked vegetables.

Recipe notes & tips

• Cut the potatoes to a similar size so they cook evenly.
• Keep the potatoes just tender rather than cooking them until they start to crumble.
• Drain the tuna thoroughly so the salad does not become oily.
• Slice the onion thinly for a more even distribution through the salad.
• Fold the ingredients together gently to keep the potato pieces intact.

Variations

• More herbs: Add extra chopped parsley for a stronger herbal note.
• A sharper dressing: Increase the sherry vinegar slightly to make the flavour more tangy.
• No tuna: Leave out the tuna for a potato, egg and olive version.
• Extra olives: Add more sliced green olives for a saltier, brinier taste.
• Milder onion: Use less onion if you prefer its flavour to be more subtle.

Common mistakes to avoid

• Overcooking the potatoes: They can break apart when mixed; check them with a toothpick and drain once just tender.
• Uneven pieces: Different-sized chunks finish at different times; cut the potatoes to a similar size.
• Skipping the tuna drain: Excess oil can make the dressing feel heavy; let the tuna drain through a fine sieve.
• Mixing too firmly: Vigorous stirring can mash the potatoes; fold the ingredients together gently.
• Over-seasoning: Tuna and olives add saltiness; taste the combined salad before adding more.

How to store

Store the salad in a covered container in the fridge for 3–4 days. Serve chilled or let it stand briefly at room temperature; the recipe does not call for reheating.

Frequently asked questions