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I've Been Living Off This Spanish Potato Salad For Days In The Heatwave

I've Been Living Off This Spanish Potato Salad For Days In The Heatwave
The potato salad in the fridgeI have something to confess: during the last three heatwaves, I found myself snacking on popcorn for dinner while the groceries I’d bought for the week stared forlornly at me from the fridge. It’s not because I don’t love my usual meal rotation (I do). It’s just that during our unusually uncomfortable hot weather, I can’t stand to stick the oven on at all. Nor do I want to stand over my stove for more than 10 minutes. In times like these, I love something like a dense bean salad – a hearty, filling recipe that lasts for days and can simply be piled up on your plate from the fridge.So, I recently tried a variation of the Spanish papas aliñás salad. It’ll be my dinner tonight for the third day in a row (I don’t recommend keeping it longer).To be completely honest with you, I think I’ll just make a fresh batch once that’s done – so addictive and easy-to-make is the dish. What is papas aliñás?Also called patatas aliñadas, it’s a Spanish potato salad usually made with potatoes, sherry vinegar, parsley, onions, hard-boiled eggs, salt, and olive oil. The humble recipe changes from region to region – Spanish cooking expert Guillermo Varela explained on Instagram, “in the south it is more common to find this tapa with melva instead (a fish from the family of tunas but smaller and with a slightly different texture)”.But the steps remain roughly the same: combine boiled eggs and boiled potatoes with the onions, parsley, oil, and tart vinegar together while the spuds are still warm and then eat it once chilled. I found the recipe to be incredibly easy but was a little worried the undeniably pungent ingredients would become overpowering. Nope – I couldn’t believe the fresh flavour (a bit like a deconstructed and cold fishcake with added zing). I could instantly see why Valera called the “classic” salad “one of the best things to enjoy with a cold beer during the intense Spanish summer”.The fact that prep involved nothing but an airtight container and a spoon for the three days I’ve been eating it is a definite bonus.Papas aliñásWhat’s the recipe for papas aliñás?Some recipes use waxy new potatoes, while others seem to use bigger, flourier kinds (I went with roosters).Valera recommends either red onions or spring onions, while Spanish cooking site Spanish Sabores opts for white onions.All of which is to say that, like the potato salad non-Spanish people might be used to making at home, there are no set-in-stone rules; only a general approach. And as Spanish Sabores points out, the recipe was devised in coastal Cádiz, home to some of the world’s best tuna. So, however you make it, try to “use very high-quality ingredients”. With that said, the recipe I used to last me three days (which could therefore feed three people) was: Ingredients 150g (one can) tinned tuna 600g potatoes (preferably waxier or medium waxy kinds) 4 spring onions, finely chopped (use a small red or white onion if you like)3 hard-boiled eggsAn entire bunch of parsley30ml sherry vinegar Olive oil (to taste)Salt (to taste)Method Boil the potatoes in their skins starting from cold, salted water. Once the water starts to boil, check on them every five minutes; once they’re fork-tender, drain them and leave them to steam off in a colander.While your potatoes are boiling, bring a pan of water to the boil and then add the eggs. Boil for eight minutes, then plunge the eggs in cold water. Leave for about five minutes before peeling.Finely chop your onion and parsley. Once your potatoes are cool enough to handle (at least 15 minutes), peel their skins and chop them into a large bowl. It helps if these are still a little warm, as that helps them to absorb more of the seasoning and dressing.Add the parsley, onions, olive oil, sherry vinegar, tuna, sliced hard-boiled eggs, and olive oil (be generous with this). Salt to taste; add more vinegar and oil if needed.Chill before eating. Eat within three days, and store in an airtight container in the fridge.Related...This 'Spanish BLT' Recipe Is About To Become Your Favourite Summer Lunch'Swamp Potatoes' Have Gone Viral, And It's The Easiest Slow Cooker Recipe I've SeenI've Tried Over 20 Pavlova Recipes – This Is The Only One That Works Every Time

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