Posted by: Ernest Barteldes | August 29, 2019

Summer Cooking, Continued: Andalusian Salad


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A tapas joint in Southern Spain

By Ernest Barteldes

 

I always pair salads with dinner, but there are some salads that can stand alone as a whole meal, and these are some of the go-to meals I like to make during summer because they are mostly easy to make and are also substantial and filling.

One of such is a recent discovery that I found out about when looking for a salad recipe to go with a Spanish recipe I was trying. It is a recipe from Andalusia, the Spanish region my wife and I spent some time in during late September 2018 and whose culinary we completely fell in love with.

The salad is quite easy to make, since it only takes a few ingredients: boiled potatoes and eggs, fresh tomatoes, onions, canned tuna, black olives and of course a generous pour of olive oil. At home, we have that with a side of garlic bread and pretty much nothing else. One of its great advantages is that it can be kept in the refrigerator for a few days without losing any of its flavor – actually it tastes better the next day since the flavors develop even further, resulting in a great Mediterranean experience.

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Andalusian Potato Salad

Source: Recetas Gratis

Ingredients:

2 cans of tuna in oil, drained

3 medium potatoes

15 pitted black olives

2 medium tomatoes

1 small onion

3 eggs

Olive oil and salt to taste

 

Preparation

Boil the potatoes with their skins in salted water until tender. In the meantime, boil the eggs in a separate pot. When cool enough to handle, peel the potatoes and the eggs, slice them and place in a salad bowl. Slice the tomatoes, olives and onions and place on the potato and egg mixture. Add the tuna and  mix all ingredients, adding salt and olive oil, mixing until all blended. Serve with crusty bread or toasted garlic bread.

 


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