Pipirrana (Spanish potato salad)

6 hard-boiled eggs, diced
6 potatoes, peeled and cubed
1 green bell pepper, diced
1 red bell pepper, diced
1/2 Spanish onion, chopped
1 large fresh tomato, chopped
1 - 5 oz. can tuna, drained

Cook the potatoes until firm but cooked through. Toss potatoes and eggs with all other ingredients and serve cold

Tested in Spain Cooking Class

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