Spanish Tuna-Potato Salad

Boil potatoes in salted water until tender, about 15-20 minutes.

Drain potatoes and let them cool before peeling and dicing.

In a large bowl, combine diced potatoes, drained tuna, chopped red onion, and diced green bell pepper.

Add sliced black olives and chopped hard-boiled eggs to the bowl.

In a separate small bowl, whisk together olive oil, white vinegar, salt, and black pepper.

Pour the dressing over the salad ingredients and gently toss to combine.

Adjust seasoning to taste, adding more salt or pepper if needed.

Garnish with chopped parsley before serving.

Chill in the refrigerator for at least 30 minutes to allow flavors to meld.

Serve cold or at room temperature.

Equipment Needed

Dietary

Allergens