Pipirrana (Spanish potato salad)
ingredients:
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
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
1/4 c. Cilantro & Roasted Onion Olive Oil
1 tsp. Saltwest Naturals Lemon Dill Sea Salt, or to taste
Instructions:
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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- Tags: Appetizer, Cilantro & Red Onion Olive Oil, Sicilian Lemon White Balsamic, Side Dishes, Soups/Salads