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Spanish Potato Salad with Tuna and Eggs (Patatas Aliñadas)
This potato salad from southwestern Spain—called patatas aliñadas—skips the mayonnaise in favor of an olive oil and sherry vinegar dressing. We embellish ours with hard-cooked eggs and tuna, so the salad is a meal unto itself. Our preference is to mound these elements onto the dressed potatoes rather than toss them into the mix so they retain their character. We recommend tuna packed in olive oil; its texture and flavor are richer and fuller than water- and vegetable oil–packed tuna. As for the sherry vinegar, look for “reserva” (aged at least two years) or “gran reserva” (aged at least 10 years). They are smoother and more complex than inexpensive younger sherry vinegars.
4-6
Servings
Tip
Don’t allow the potatoes to cool before dressing them. Added hot to the oil-vinegar-onion mixture, their heat slightly softens the onion. Warm potatoes also better absorb flavor from the dressing.
40 minutes
Ingredients
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½
small red onion, finely chopped
-
2
tablespoons sherry vinegar
Directions
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01In a large bowl, stir together the onion and vinegar; set aside. Place the potatoes in a large saucepan, then add 2 teaspoons kosher salt and water to cover by 1 inch. Bring to a boil over medium-high, then reduce to medium-low and cook, stirring occasionally, until a skewer inserted into the potatoes meets no resistance, 10 to 12 minutes.
