Pipirrana Spanish Potato Salad Recipes

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PIPIRRANA (SPANISH POTATO SALAD)



Pipirrana (Spanish Potato Salad) image

Also called ensalada campera, it's a nice change from mayo based potato salad.

Provided by AZAHAR

Categories     Salad     Potato Salad Recipes     No Mayo

Time 2h50m

Yield 6

Number Of Ingredients 11

6 eggs
6 potatoes, peeled and cubed
1 green bell pepper, seeded and diced
1 red bell pepper, seeded and diced
½ onion, chopped
1 large fresh tomato, chopped
1 (5 ounce) can tuna, drained
½ cup green olives with pimento or anchovy, halved
¼ cup extra virgin olive oil
2 tablespoons distilled white vinegar
1 teaspoon salt, or to taste

Steps:

  • Place egg in a saucepan, and cover with cold water. Bring water to a boil, and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, and peel. Cut eggs into quarters, and set aside.
  • Meanwhile, bring a large pot of salted water to a boil. Add potatoes, and cook until tender but still firm, about 15 minutes. Drain, and transfer to a large bowl.
  • Toss potatoes with eggs, bell peppers, onion, tomato, tuna, green olives, olive oil, and vinegar. Season to taste with salt. Refrigerate, and serve cold

Nutrition Facts : Calories 376.7 calories, Carbohydrate 41.9 g, Cholesterol 192.3 mg, Fat 16.3 g, Fiber 6.1 g, Protein 16.8 g, SaturatedFat 3.2 g, Sodium 764.1 mg, Sugar 4.5 g

PIPIRRANA



Pipirrana image

Pipirrana is a simple, fresh, summer tomato salad from Andalusia, Southern Spain. Many regions have their own variations but, typically, the 4 ingredients they all have are tomatoes, cucumbers, onions, and bell peppers. Serve with some crusty bread to soak up the juices.

Provided by lutzflcat

Categories     Salad     Vegetable Salad Recipes     Tomato Salad Recipes

Time 2h15m

Yield 4

Number Of Ingredients 10

3 medium tomatoes, cut into 1/2-inch pieces
1 medium cucumber, peeled and coarsely chopped
1 medium green bell pepper, coarsely chopped
1 medium onion, coarsely chopped
1 tablespoon red wine vinegar
1 clove garlic, peeled and pressed
3 tablespoons extra-virgin olive oil
salt and freshly ground black pepper to taste
3 large hard-boiled eggs, peeled and quartered
3 tablespoons sliced Spanish pimento-stuffed green olives

Steps:

  • Combine tomatoes, cucumber, green pepper, and onion in a bowl.
  • Stir red wine vinegar and garlic together in a small bowl for the dressing; gradually whisk in olive oil. Season with salt and freshly ground black pepper.
  • Drizzle dressing over the tomato mixture and toss well to coat. Cover and chill in the refrigerator for 2 hours.
  • Garnish the salad with hard-boiled egg wedges and olives before serving.

Nutrition Facts : Calories 203.3 calories, Carbohydrate 10.5 g, Cholesterol 159 mg, Fat 15.6 g, Fiber 2.5 g, Protein 6.6 g, SaturatedFat 2.9 g, Sodium 271.2 mg, Sugar 5.6 g

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