Pipirrana (Spanish Potato Salad)

6 eggs boiled – chopped into quarters- cool

6 potatoes boiled soft but still firm, cut into cubes-cool

1 green pepper  deseeded and sliced

 1 red pepper deseeded and sliced’

1/2 onion chopped

1 large tomato cut into cubes

1 small can of tuna drained

60 gm of green olives chopped

1-2 anchovies to taste ( optional)

60ml of extra virgin olive oil

2 Tbsp of white vinegar 

Salt to taste

Toss all together and place in the fridge. Serve cold.

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