Name: Pipirrana (Spanish Potato Salad)
Prep time: 30 min
Cook time: 30 min
Yield: 6
Ingredients: Eggs - 6; Potatoes, peeled and cubed - 6; Green bell pepper, seeded and diced - 1; Red bell pepper, seeded and diced - 1; Onion, chopped - ½; Fresh tomato, chopped - 1 large; Tuna, drained - 1 (5 ounce) can; Green olives with pimento or anchovy, halved - ½ cup; Extra virgin olive oil - ¼ cup; Distilled white vinegar - 2 tablespoons; Salt, or to taste - 1 teaspoon

Ingredients for - Pipirrana (Spanish Potato Salad)

1. Eggs 6

2. Potatoes, peeled and cubed 6

3. Green bell pepper, seeded and diced 1

4. Red bell pepper, seeded and diced 1

5. Onion, chopped ½

6. Fresh tomato, chopped 1 large

7. Tuna, drained 1 (5 ounce) can

8. Green olives with pimento or anchovy, halved ½ cup

9. Extra virgin olive oil ¼ cup

10. Distilled white vinegar 2 tablespoons

11. Salt, or to taste 1 teaspoon

How to cook deliciously - Pipirrana (Spanish Potato Salad)

1 . Stage

Place egg in a saucepan, and cover with cold water. Bring water to a boil, and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, and peel. Cut eggs into quarters, and set aside.

2 . Stage

Meanwhile, bring a large pot of salted water to a boil. Add potatoes, and cook until tender but still firm, about 15 minutes. Drain, and transfer to a large bowl.

3 . Stage

Toss potatoes with eggs, bell peppers, onion, tomato, tuna, green olives, olive oil, and vinegar. Season to taste with salt. Refrigerate, and serve cold