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Bienvenidos and welcome to another episode of Spain on a Fork today we're coming in with a classic Spanish recipe this from the beautiful region of Andalucia but more specifically the province of Cadiz famously known for being the birthplace of sherry wine and having some amazing architecture we're talking a Spanish potato salad from Cadiz this is known as Papas Aliñás con Huevo y Atún and let me tell you this is not your typical potato salad this is the next level as it's filled with so many great textures and flavors made with simple ingredients you most
likely already have on hand as you're watching this and the best part done in about 30 minutes folks serve this potato salad as a tapas appetizer or even as a side next to some barbecue either way it's the kind of food that with each bite it's going to fill you with so much goodness this video is sponsored by tienda.com La Tienda is an online superstore focusing on selling all things Spain for your home and kitchen and they've been around since 1996 and like I always tell you they have the biggest selection of artisan Spanish ingredients like queso manchego
the famous jamon serrano and jamon iberico marcona almonds olives the beautiful canned seafood from Spain and all the basic pantry staples you need such as sherry vinegar which we're going to use in today's recipe among so many other great ingredients and let me tell you when it comes to cookware they have an amazing selection of authentic Spanish paella pans that range in size from two servings all the way up to 50 servings and they even offer classic grilling systems that way you can always perfectly cook your paella folks visit tienda.com let them know Albert from Spain
on a fork sent you there and make sure to use coupon code ONAFORK during checkout for 10% off your order alright let's just dive right into this I'm going to cut three medium-sized potatoes that have already been peeled washed and patted dry this is 700 grams which is 1/2 lbs. each one into bite-sized pieces that are 2 cm which is 3/4 of an inch important to use potatoes here that are a bit more waxy than starchy as they hold their shape better when they're boiled I'm using yukon golds but you can also use new potatoes golden delight or even red potatoes
then we'll add the chopped potatoes into a stockpot andyou want to make sure they're in a flat layer and fill it with some water just enough to barely cover the potatoes then we'll season generously with sea salt you want that water to be as salty as the sea and heat it with a high heat at the same time I'm going to add two eggs into a saucepan and fill it with some water once again just enough to barely cover the eggs and heat it with a high heat once it comes to a boil we'll place a lid on the saucepan and turn off the heat and leave the eggs to sit there between 10 11 minutes to end up with perfectly hard-boiled eggs alright let's move back to the potatoes after 15 to 20 minutes and they're just cooked you kind of want them al dente they are ready to go you know
you can always pierce them with a toothpick just to ensure that they're done If you see that yours need more time just simmer them for a bit longer but I tell you don't want to overcook them otherwise they're going to start to break apart at this point I'm gonna remove the stockpot from the heat and drain the potatoes into a colander and rinse them under some cold water this is going to stop them from cooking for the next step let's get the rest of our ingredients ready let's begin by making the dressing I'm going to add in 1/4 cup of extra virgin olive oil into a bowl which is 60 ml make sure to use the good stuff here as this is what truly makes the difference link where you can get
the Spanish one I'm using in the description box below we'll also add in 1 tbsp of sherry vinegar which is 15 milliters you can also use red wine vinegar here or even apple cider vinegar finely grate in one clove of garlic as always if you don't have a grater you can just finely chop it and two tablespoons of chopped parsley which is 5 grams then we'll season with a kiss of sea salt and freshly cracked black pepper and give it a whisk until it's well mixed together we'll also drain one can of tuna in olive oil into a fine sieve with a bowl
underneath size of the can that I'm using is 4 oz which is 110 grams link where you can get the Spanish tuna I'm using in the description box below and we'll gently flake the tuna then we'll cut one small white onion into small slivers and roughly chop the hard-boiled eggs that we cooked earlier for the final step let's assemble our dish I'm going to add the potatoes back into the stockpot along with the drained tuna the chopped hard-boiled eggs the sliced onions and 1/3 cup of sliced green olives which is 40 grams this ingredient is optional but I tell you it gives this potato salad a beautiful lift of flavors then we'll pour in the dressing and season everything with sea salt and freshly cracked black pepper
and we'll gently mix it until it's well mixed together and you can serve this at room temperature or even chilled as it'll hold in the fridge for up to 3 to 4 days either way check it out our Spanish potato salad from Cadiz is done easy to make beautiful presentation and all done in about 30 minutes let's give this a try and see how it turned out once again folks Papas Aliñás con Huevo y Atún a recipe from the beautiful province of Cadiz here we go big bite too greedy look at that what Spanish regional food is all about that right there is truly right on the money It is so good the potatoes are beautifully cooked nice and al dente
the rest of the ingredients that lift the flavors with the homemade dressing eggs and tuna really shining through easy to make give it a try at home once again as a tapas appetizer or even as a side dish next to some barbecue either way the kind of food that's going to fill your body with so much goodness really quick before I go a shout out to a couple of my patreons Dr. Michael Barvitz, Clarence Bolin and Martin Giddings again guys thank you so much for being patreons of Spain on a Fork you know how much I appreciate you if you enjoyed today's video hit
that like button leave me a comment below, and if you're not subscribed don't forget to smash that subscribe button and click on the bell icon that way you can get notified every time I release new content and to become a part of the Spain on a Fork family till the next time hasta luego!
