Spanish Potato Salad by Mike - The Iron You

📝 Ingredients

• 4 large free-range organic eggs
• 2 medium Yukon Gold potatoes (peeled and cut into 1-inch cubes)
• 2 scallions (thinly chopped)
• 1 6 oz olive oil-packed tuna (preferably ventresca tuna belly)
• 3/4 cup (fresh parsley leaves, finely chopped)
• 1/4 cup freshly squeezed lemon juice
• 1/4 cup olive oil
• 1 teaspoon fine grain sea salt
• freshly ground pepper
• 2 tablespoons capers (optional)

👨‍🍳 Instructions

1. 1Bring a large pot of water to boil and cook potatoes cubes for about 7 to 8 minutes.The potatoes are done when tender and the tip of a knife easily slides into the center of a cube.
2. 2Turn off the heat and drain the potatoes through a colander. Shake out the excess water and transfer the cooked potatoes to a large mixing bowl.
3. 3In the meantime, put the eggs in medium saucepan and cover with cold water by a ½-inch. Bring to a gently boil over medium-high heat. When the eggs start rattling against the bottom of the pan, turn off the heat, cover with a lid, and let sit for 7 - 8 minutes.
4. 4When the eggs are through cooking, place the saucepan under cold running water for about 3 minutes, long enough to stop the cooking.
5. 5To make the vinaigrette, in a small mixing bowl, add lemon juice, ¼ cup chopped parsley and sea salt. Using a small whisk (or a fork), slowly whisk in the olive oil.
6. 6Pour the vinaigrette over the potatoes and season to taste with more salt and pepper, as needed.
7. 7Using a wooden spoon, stir in ¾ of the scallions and the rest of the parsley.
8. 8Transfer the potatoes to a serving bowl and top with tuna.
9. 9Drain the boiled eggs and carefully peel. Once peeled, rinse the eggs under cold water to remove any remaining bits of shell. Slice the eggs and arrange on the top of potatoes and tuna.
10. 10Sprinkle with remaining scallions and parsley before serving.