- Appetizer
- Side
- Fish
- Spanish
- Make-ahead
- Stovetop
- Beginner-friendly
Good for, as AI judged the whole recipe.
Ingredients
For the salad
- 1 1/2 lb
waxy potatoes (Yukon Gold or red), peeled
- 2
medium carrots, peeled
- 3
eggs
- 1 cup
frozen peas
- 2 cans
tuna in olive oil (about 5 oz each), drained
- 4
piquillo peppers from a jar, patted dry and chopped
- 2 tbsp
pitted green olives, chopped (optional)
- 1 tbsp
chives or flat-leaf parsley, chopped
salt, to taste
For the aioli
- 1 cup
good mayonnaise
- 1 clove
garlic, grated or very finely minced
- 1 tbsp
lemon juice, freshly squeezed
- 1 tbsp
extra-virgin olive oil
- 1/4 tsp
salt
To serve
- 1 package
breadsticks (picos or regañás)
- Dairy-free
- Pescatarian
Contains eggs (eggs, good mayonnaise).
Not checked: waxy potatoes (Yukon Gold or red), tuna in olive oil (about 5 oz each), piquillo peppers from a jar, pitted green olives, chives or flat-leaf parsley, breadsticks (picos or regañás).
Diets guessed by AI from the ingredients, not checked.
Steps
- Step 1
Cut the potatoes into 1/2-inch dice and the carrots into 1/4-inch dice. Put them in a large pot, cover with cold water by an inch and add a big pinch of salt.
10 min
- 1 1/2 lb waxy potatoes (Yukon Gold or red)
- 2 medium carrots
- salt
- Step 2
Bring to a boil, then lower to a steady simmer and cook 10–12 minutes, until a potato cube crushes easily when pressed. Add the frozen peas for the last minute. Drain well and spread out on a tray to cool completely, about 20 minutes.
15 min
- 1 cup frozen peas
- Step 3
Meanwhile, hard-boil the eggs: lower them into a small pot of boiling water and cook 10 minutes, then transfer to cold water. Peel, chop two of them and cut the third into wedges to go on top.
12 min
- 3 eggs
- Step 4
Make the aioli: in a small bowl, stir the mayonnaise with the garlic, lemon juice, olive oil and salt. Taste and add more lemon if you want it brighter.
5 min
- 1 cup good mayonnaise
- 1 clove garlic
- 1 tbsp lemon juice
- 1 tbsp extra-virgin olive oil
- 1/4 tsp salt
- Step 5
In a large bowl, combine the cooled potatoes, carrots and peas with the two chopped eggs, the flaked tuna, the piquillo peppers and the olives. Add about three-quarters of the aioli and fold gently with a spatula so the potatoes keep their shape. Season with salt, adding more aioli if it looks dry.
5 min
- 2 cans tuna in olive oil (about 5 oz each)
- 4 piquillo peppers from a jar
- 2 tbsp pitted green olives
- salt
- Step 6
Smooth the top, spread over the rest of the aioli, cover and chill at least 1 hour (or up to a day) so the flavors settle.
1 hr, hands-off
- Step 7
Top with the reserved egg wedges, a drizzle of olive oil and the chopped chives. Serve cold, with breadsticks alongside for scooping.
5 min
- 1 tbsp chives or flat-leaf parsley
- 1 package breadsticks (picos or regañás)
Where it’s from
Written by AI from an idea
Version 1, saved Oct 5, 2026