Tiny Potato and Tuna Salad
This delightful dish hails from Galicia, featuring tender cachelos potatoes, a beloved ingredient in Galician cuisine.
Ingredients
- 1 pound tiny about 1½ inches red waxy or new potatoes
- Kosher or sea salt
- ½ cup marinated light meat tuna drained and flaked
- 1 large hard-boiled egg
- 3 tablespoons extra-virgin olive oil
- 4 teaspoons white wine vinegar
- 1 garlic clove mashed
- 2 teaspoons finely chopped onion
- 3 tablespoons finely chopped fresh flat-leaf parsley
- Ground cayenne pepper or hot pepper flakes
- 2 tablespoons finely chopped dill or cornichon pickle
- 8 small pimiento-stuffed green olives halved crosswise
Instructions
- Place the potatoes in a medium saucepan, cover with cold water, and add salt.
- Bring to a simmer over low heat and cook for about 15 minutes until tender when pierced with a knife.
- Drain and let cool slightly.
- Peel if desired, cut in half crosswise, and place in a medium bowl.
- Add the tuna and gently fold to combine.
- Mash the egg yolk with a fork and finely chop the white.
- In a small bowl, whisk together the olive oil, vinegar, salt, and mashed garlic.
- Stir in the chopped onion, egg yolk, 2 tablespoons of parsley, and cayenne pepper.
- Gently fold the dressing into the potato and tuna mixture.
- Transfer to a serving dish and sprinkle with chopped dill or pickle, olives, remaining parsley, and egg white.
- Serve at room temperature or refrigerate for at least 2 hours before serving cold.
Notes & Wine Advice
Enjoy this refreshing Tiny Potato and Tuna Salad, bursting with flavors from Spain’s Galicia region!