Spanish potato salad

Indulge in the flavors of Spain with this delicious potato salad recipe. Packed with traditional Spanish ingredients, it's a perfect dish for a savory meal.

Ingredients:

• 450g tri-colored fingerling potatoes
• 1/2 cup cherry tomatoes (cut into quarters)
• 1/2 green bell pepper (diced)
• 10 pitted green olives (cut in half)
• 1/4 cup flat leaf parsley (finely chopped)
• 2–3 TBS sherry vinegar
• Drizzle of olive oil
• 1 can Spanish tuna in oil
• 2 hard boiled eggs (shelled and halved)
• 8 Boquerones (Spanish white anchovies)

Instructions:

1. Fill a pot with water and bring it to a boil. Add the potatoes and cook until they are tender, which should take around 4-5 minutes depending on their size. Then, remove the potatoes from the pot and let them cool down.
2. Prepare hard boiled eggs by placing them in a pot with enough cold water to cover them by 1 inch. Bring the water to a boil, then remove the pot from the heat and let the eggs sit in the hot water for 8 minutes. After that, transfer the eggs to an ice bath to cool them down before peeling the shells. In a large bowl, mix together all the chopped vegetables and sliced potatoes. Drizzle olive oil and sherry vinegar over the mixture and toss to combine.
3. Break Spanish tuna into smaller pieces and add it to the salad. Toss everything together once more. Serve by arranging boquerones and halved hard boiled eggs on individual plates.

Summary:

• Calories: 1066 kcal
• Fat: 43 g
• Protein: 80 g
• Carbs: 87 g
• Potassium: 2879 mg
• Magnesium: 206 mg