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
1/2 c. Jesse Tree Olives stuffed with Piquillo Peppers
1/4 c. Cilantro & Roasted Onion Olive Oil

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

Tested in Spain Cooking Class

Print Friendly and PDF