Classic Spanish Summer Potato Salad

Instructions

1. 1

   Wash all produce thoroughly. Peel the 400 g of potatoes and chop them into uniform 2 cm cubes. Finely dice the 100 g green bell pepper and 300 g tomatoes. Thinly slice the 80 g red onion. Set up a medium pot for the potatoes and a small saucepan for the eggs.

2. 2

   Place the diced potatoes into the medium pot and cover with cold water by 2 cm, adding a generous pinch of salt. Place over high heat and bring to a boil. Reduce the heat to medium and let simmer for 12 to 14 minutes until the potatoes are easily pierced with a fork without falling apart.

3. 3

   While the potatoes cook, place the 2 eggs in the small saucepan and fill with cold water. Place over medium-high heat and bring to a rolling boil. Once boiling, cook for exactly 9 minutes for hard-boiled eggs. Transfer the eggs into a bowl of cold ice water to stop the cooking, peel them, and chop coarsely.

4. 4

   Pour the cooked potatoes into a colander to drain all excess water completely. Let them sit at room temperature in the colander for 10 minutes to cool down slightly and dry off. Cooling prevents the warm potatoes from absorbing too much oil and making the salad greasy or breaking into mash when tossed.

5. 5

   In a large serving bowl, combine the cooled potatoes, diced tomatoes, diced green pepper, and sliced red onion. Flake the 160 g of drained canned tuna into bite-sized pieces using a fork and add it to the bowl along with the chopped hard-boiled eggs, reserving a few egg pieces to place on top for presentation.

6. 6

   Drizzle the 45 ml of extra virgin olive oil and 15 ml of sherry vinegar evenly over the ingredients, then sprinkle with half a teaspoon of salt. Toss gently with a wooden spoon so the potatoes stay intact. Serve fresh at room temperature or chill in the refrigerator for 20 minutes before serving.