Papas Aliñás

Ingredients: (Makes 2)

• Potatoes 400g or 14oz
• Egg 2
• Tinned Tuna 1 tin, drained
• Red Onion 1, small
• Olive Oil 2 tbsp
• Fresh Parsley 2 tbsp, chopped
• White Wine Vinegar 2 tbsp
• Salt 1 tsp

Instructions:

Peel and boil the potatoes in salted water for about 15–20 minutes, until fork tender
but not falling apart. Drain and slice or cut into bite-size chunks while still warm.

Place the warm potatoes in a bowl and immediately dress with 2 tbsp white wine
vinegar, 2 tbsp extra virgin olive oil, and 1 tsp salt. Gently toss to coat evenly. This
helps the flavours soak into the potatoes.

Stir in the finely chopped red onion, chopped hard-boiled eggs, drained tuna, and
freshly chopped parsley. Mix gently so the potatoes don’t break up too much.

For the most authentic flavour, let the salad rest at room temperature for 30
minutes, or refrigerate for up to an hour before serving.

Spoon onto a serving plate and drizzle with an extra splash of olive oil if desired.
Serve chilled or at room temperature.