Spanish Potato Salad by Mike – The Iron You

If you have roughly 45 minutes to spend in the kitchen, Spanish Potato Salad by Mike – The Iron You might be an awesome gluten free, dairy free, whole 30, and pescatarian recipe to try. This recipe serves 4. For $2.02 per serving, this recipe covers 32% of your daily requirements of vitamins and minerals. One serving contains 367 calories, 23g of protein, and 23g of fat. If you have bell pepper, oil packed tuna, fine grain sea salt, and a few other ingredients on hand, you can make it. It works well as a reasonably priced salad for The Fourth Of July. A couple people really liked this European dish. It is brought to you by The Healthy Foodie. 10 people were glad they tried this recipe. Overall, this recipe earns a great spoonacular score of 85%. If you like this recipe, you might also like recipes such as Spanish Potato Salad, Smoky Spanish Potato Salad, and Spanish-Style Tunan and Potato Salad.

Servings: 4

 

Ingredients:

2 tablespoons capers (optional)

4 large free-range organic eggs

1 teaspoon fine grain sea salt

¾ cup, fresh parsley leaves, finely chopped

¼ cup freshly squeezed lemon juice

1 6 oz olive oil-packed tuna (preferably ventresca tuna belly)

¼ cup olive oil

freshly ground pepper

2 scallions, thinly chopped

2 medium Yukon Gold potatoes, peeled and cut into 1-inch cubes

Equipment:

mixing bowl

colander

sauce pan

knife

whisk

frying pan

pot

wooden spoon

bowl

Cooking instruction summary:

Bring a large pot of water to boil and cook potatoes cubes for about 7 to 8 minutes.The potatoes are done when tender and the tip of a knife easily slides into the center of a cube.Turn off the heat and drain the potatoes through a colander. Shake out the excess water and transfer the cooked potatoes to a large mixing bowl.In the meantime, put the eggs in medium saucepan and cover with cold water by a ½-inch. Bring to a gently boil over medium-high heat. When the eggs start rattling against the bottom of the pan, turn off the heat, cover with a lid, and let sit for 7 - 8 minutes.When the eggs are through cooking, place the saucepan under cold running water for about 3 minutes, long enough to stop the cooking.To make the vinaigrette, in a small mixing bowl, add lemon juice, ¼ cup chopped parsley and sea salt. Using a small whisk (or a fork), slowly whisk in the olive oil.Pour the vinaigrette over the potatoes and season to taste with more salt and pepper, as needed.Using a wooden spoon, stir in ¾ of the scallions and the rest of the parsley.Transfer the potatoes to a serving bowl and top with tuna.Drain the boiled eggs and carefully peel. Once peeled, rinse the eggs under cold water to remove any remaining bits of shell. Slice the eggs and arrange on the top of potatoes and tuna.Sprinkle with remaining scallions and parsley before serving.

 

Step by step:


1. Bring a large pot of water to boil and cook potatoes cubes for about 7 to 8 minutes.The potatoes are done when tender and the tip of a knife easily slides into the center of a cube.Turn off the heat and drain the potatoes through a colander. Shake out the excess water and transfer the cooked potatoes to a large mixing bowl.In the meantime, put the eggs in medium saucepan and cover with cold water by a ½-inch. Bring to a gently boil over medium-high heat. When the eggs start rattling against the bottom of the pan, turn off the heat, cover with a lid, and let sit for 7 - 8 minutes.When the eggs are through cooking, place the saucepan under cold running water for about 3 minutes, long enough to stop the cooking.To make the vinaigrette, in a small mixing bowl, add lemon juice, ¼ cup chopped parsley and sea salt. Using a small whisk (or a fork), slowly whisk in the olive oil.

2. Pour the vinaigrette over the potatoes and season to taste with more salt and pepper, as needed.Using a wooden spoon, stir in ¾ of the scallions and the rest of the parsley.

3. Transfer the potatoes to a serving bowl and top with tuna.

4. Drain the boiled eggs and carefully peel. Once peeled, rinse the eggs under cold water to remove any remaining bits of shell. Slice the eggs and arrange on the top of potatoes and tuna.Sprinkle with remaining scallions and parsley before serving.


Nutrition Information:

Quickview
373k Calories
21g Protein
22g Total Fat
22g Carbs
33% Health Score
Limit These
Calories
373k
19%

Fat
22g
34%

  Saturated Fat
4g
26%

Carbohydrates
22g
7%

  Sugar
4g
5%

Cholesterol
193mg
65%

Sodium
929mg
40%

Get Enough Of These
Protein
21g
43%

Vitamin K
230µg
219%

Vitamin C
134mg
162%

Vitamin A
3650IU
73%

Selenium
48µg
69%

Vitamin B3
7mg
36%

Vitamin B6
0.62mg
31%

Phosphorus
309mg
31%

Vitamin E
4mg
28%

Vitamin D
3µg
26%

Folate
98µg
25%

Vitamin B2
0.39mg
23%

Vitamin B12
1µg
23%

Potassium
768mg
22%

Iron
3mg
19%

Fiber
4g
17%

Vitamin B5
1mg
15%

Magnesium
56mg
14%

Manganese
0.27mg
13%

Zinc
1mg
11%

Vitamin B1
0.16mg
11%

Copper
0.21mg
11%

Calcium
71mg
7%

covered percent of daily need
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