Spanish Potato Salad by Mike - The Iron You

Ingredients

• 4large free-range organic eggs
• 2 medium (peeled and cut into 2.5 cm cubes)Yukon Gold potatoes
• 2scallions, thinly chopped
• 170 g (6 oz)olive oil-packed tuna, preferably ventresca tuna belly
• 15 g (¾ cup)fresh parsley leaves, finely chopped
• 60 ml (¼ cup)freshly squeezed lemon juice
• 60 ml (¼ cup)olive oil
• 1 teaspoonfine-grain sea salt
• to tastefreshly ground pepper
• 2 tablespoonscapers (optional)

Instructions

1. 1

   Boil the potatoes

   Bring a large pot of water to the boil and cook the potato cubes for about 7–8 minutes. They are ready when tender and the tip of a knife slides easily into the centre of a cube.

2. 2

   Drain the potatoes

   Turn off the heat and drain the potatoes in a colander. Shake off excess water, then transfer them to a large mixing bowl.

3. 3

   Cook the eggs

   Meanwhile, put the eggs in a medium saucepan and cover them with cold water by 1.25 cm. Bring the water to a gentle boil over medium-high heat. When the eggs start rattling against the pan, turn off the heat, cover the pan and leave them for 7–8 minutes.

4. 4

   Cool the eggs

   When the eggs have finished cooking, hold the saucepan under cold running water for about 3 minutes, until the cooking stops.

5. 5

   Make the dressing

   Put the lemon juice, ¼ cup of the chopped parsley and the sea salt in a small bowl. Slowly whisk in the olive oil with a small whisk or fork.

6. 6

   Dress the potatoes

   Pour the vinaigrette over the potatoes. Taste and add more salt and pepper as needed.

7. 7

   Add the herbs

   Use a wooden spoon to stir in three-quarters of the scallions and the remaining parsley.

8. 8

   Add the tuna

   Transfer the potatoes to a serving bowl and top with the tuna.

9. 9

   Arrange the eggs

   Drain and carefully peel the eggs. Rinse them under cold water to remove any remaining shell, slice them and arrange them over the potatoes and tuna.

10. 10

    Finish and serve

    Sprinkle the remaining scallions and parsley over the salad before serving.

What is Spanish potato salad?

Spanish potato salads take many forms, often bringing together potatoes, eggs, fish and a lively dressing. This version is a simple, vinaigrette-dressed take rather than a creamy mayonnaise salad.

The potatoes provide a soft, hearty base, while tuna and eggs make it more substantial. Lemon, parsley and scallions add freshness to balance the richness of the olive oil.

Nutrition and macros by portion

The nutrition label shows one serving as written: 500 calories, 29g protein, 30g carbs, 31g fat.

The potatoes supply most of the carbohydrates, while tuna and eggs provide much of the protein. Olive oil, oil-packed tuna and egg yolks contribute most of the fat. For a more balanced plate, serve a portion with a generous helping of crisp salad or other non-starchy vegetables.

Choose the right potatoes

Yukon Gold potatoes: Their naturally creamy texture holds together well in cubes while still soaking up the dressing. Cut them to a similar size so they cook evenly.

Doneness: Begin checking at 7 minutes. The cubes should be tender through the centre but not so soft that they fall apart when mixed.

Get the dressing into the potatoes

Warm potatoes: Add the vinaigrette soon after draining, while the potatoes are still warm. They take on its lemon and olive-oil flavour more readily at this stage.

Gentle mixing: Fold the dressing through with a wooden spoon rather than stirring vigorously. This helps keep the potato cubes intact.

Cook and handle the eggs

Residual heat: Once the water reaches a gentle boil and the eggs begin to rattle, switch off the heat and cover the pan for 7–8 minutes as directed. The cold running water then stops the cooking.

Peeling: Cool the eggs under running water before peeling, and rinse them afterwards to wash away any shell fragments. Slice them carefully so they stay neat for serving.

Layer for a better finish

Tuna: Place it over the dressed potatoes rather than stirring it through. This keeps the pieces visible and avoids breaking up delicate ventresca.

Herbs and scallions: Most go into the potatoes, with the remainder scattered over the top. That final sprinkle gives the bowl a fresh, colourful finish.

Serve it simply

Serve the salad as a main course or as a substantial side. It goes well with crisp lettuce, sliced tomatoes or other plain green vegetables.

If using the optional capers, scatter them over the finished salad for a sharp, salty accent. Taste before adding extra salt, since capers and tuna can both contribute saltiness.

Recipe notes & tips

• Cut the potatoes into evenly sized cubes so they finish cooking at roughly the same time.
• Check the potato texture with a knife at the lower end of the cooking time.
• Drain the potatoes thoroughly so excess water does not dilute the dressing.
• Whisk the oil into the lemon juice gradually for a more cohesive vinaigrette.
• Taste the dressed potatoes before adding extra salt, especially if using capers.
• Keep the tuna in generous pieces when topping the salad.

Variations

• Add capers: Scatter the optional capers over the finished salad for a briny bite.
• Use another tuna: Choose a good-quality olive oil-packed tuna if ventresca is unavailable.
• Add extra lemon: Increase the lemon juice slightly for a sharper dressing.
• Include green beans: Serve with cooked, cooled green beans for an extra vegetable element.
• Make it herbier: Add more chopped parsley to the dressing and garnish.

Common mistakes to avoid

• Overcooking the potatoes: Check them from 7 minutes and drain as soon as a knife slips into the centre.
• Leaving water on the potatoes: Shake the colander well before transferring them to the bowl.
• Adding dressing too late: Dress the potatoes while warm so they can take on the lemon and oil.
• Mixing too roughly: Fold the ingredients gently to avoid turning the cubes into a mash.
• Peeling hot eggs: Cool them under running water for about 3 minutes before peeling.
• Salting without tasting: Check the finished dressing and account for the saltiness of the tuna and optional capers.

How to store

Refrigerate leftovers in a covered container and eat within 2 days. Serve chilled or allow it to lose some of its chill at room temperature; avoid reheating, as the salad is best served cold or cool.

Frequently asked questions