Name: Homemade Spanish potato salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Spain
Ingredients: 4 medium potatoes; 2 carrots; 3 eggs; 1 can tuna in oil; 4 tbsp mayonnaise; Green olives and salt

Potato, carrot, egg and tuna with light mayo. Classic tapa for snack or cold lunch.

Ingredients

How many are you cooking for?

Original recipe for 4 servings

4 medium potatoes
2 carrots
3 eggs
1 can tuna in oil
4 tbsp mayonnaise
Green olives and salt

Step by step

Follow the timeline: technique icon, time and temperature when relevant.

Step 1 Pot / simmer 17 min

Boil potatoes, carrot and eggs in salted water until tender (15-20 minutes depending on size). Cool, peel and dice into small even cubes.
Step 2 Mix

Mix potatoes, carrot, egg and drained tuna in a bowl. Add mayonnaise gradually until coated but not swimming.
Step 3 Cool 30 min

Adjust salt and refrigerate at least 30 minutes so flavours settle.
Step 4 Serve

Serve cold garnished with olives and a little parsley or sweet paprika.

Storage

Consumir preferiblemente el mismo día; refrigerar hasta 48 h.

Chef tips

Even dice gives better texture in every bite.
Good-quality or homemade mayonnaise makes a real difference.
Swap some mayo for yogurt for a lighter version.

Allergens

Diet

Not vegetarian (contains animal products)

Variations

Substitutions for a vegan version

Instead of: 3 eggs

Use: per egg: 50 g mashed firm tofu + 1 tbsp aquafaba (or 1 tbsp chia seeds soaked in 3 tbsp water)

Why: Egg binds, leavens or sets depending on the step; you need plant protein and liquid to mimic that role.

Tip: In doughs, blend tofu until creamy. For coating, use foamed aquafaba. In omelettes, add turmeric for colour.
Instead of: 1 can tuna in oil

Use: same amount of mashed cooked chickpeas + 1 tbsp nori flakes + 1 tbsp soy sauce

Why: Fish or seafood provides protein and sea umami; you need fibrous texture and maritime flavour without animal products.

Tip: Drain well and mash leaving texture. Adjust salt—soy and nori already season. Cook filling until dry before assembly.

Other variations

Ajusta verduras o especias según temporada.

Quick summary

At-a-glance while you cook. Full details are in the step-by-step.

1 Boil potatoes, carrot and eggs in salted water until tender (15-20 minutes depending on size). Cool, peel and dice into small even cubes.
2 Mix potatoes, carrot, egg and drained tuna in a bowl. Add mayonnaise gradually until coated but not swimming.
3 Adjust salt and refrigerate at least 30 minutes so flavours settle.
4 Serve cold garnished with olives and a little parsley or sweet paprika.