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–+ servings

Tiny Potato and Tuna Salad

This delightful dish hails from Galicia, featuring tender cachelos potatoes, a beloved ingredient in Galician cuisine.
Couverts8
in advance 2 hours
Deel op Facebook Print Recipe

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!
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Course; Fish / Salad
Cuisine; European / Spain