This
is a very simple and typical potato salad tapa from Cadiz. It is so typical
that you don't even have to ask for it, it will be available on the bar,
and is very refreshing in the summer.
Method
- Ingredients for 6 people
- 1 kilo of new, white potatoes, medium size
- 1 white, medium onion
- 2 eggs
- 2 tins of tuna in oil
- 1/2 glass of olive oil
- 4 soup spoons of vinegar
- 1 tin of olives without stone
- 1 small bunch of parsley
- Salt to taste
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Place the washed potatoes in thier skins in a pot with the eggs and lots of water.
Cover the pot and put on to the heat. When it begins to boil, reduce the
heat so that the eggs and potatoes boil
little by little and do not break. When they have been
boiling for 5 minutes, add a handful of salt and boil gently until
cooked. Then place the potatoes in a colander and keep them warm, so they will
be easy to peal. Once eggs are boiled remove the shell and put with
the potatoes on a dish and place in the refrigerator for 1 hour. When
cold, cut the potatoes and eggs in to slices like making a potato bake.
Place everything in a large dish, then slice the onion and parsley and put in
a bowl with olive oil, vinegar and a pinch of salt. Mix together
with the tuna and olives and place over the potatoes and eggs.
Serve cold.
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