Also called ensalada campera, it's a nice change from mayo based potato salad.
If you let it sit in the fridge overnight, the flavors will blend better, but add the tomato just before serving, so it doesn't end up mealy.
a new fresh change from the all mayo potato salad... it's fresh, colorful and very satisfying...
Read MoreI made this exactly to the recipe and didn't care for it at all.
Read Morea new fresh change from the all mayo potato salad... it's fresh, colorful and very satisfying...
Wow! A fantastic combination of flavors and packed full of nutrition. For people like myself who are involved with strength training, double up to 2 cans of tuna for that extra protein! Great recipe!
I always make my potato salad like this but use zesty Italian dressing instead of vinegar.really good at cook out's.
I am so happy to have found this recipe! This is one of my favorite dishes, and authentic Spanish home cooking. Try it!
Perfect. The Spaniards that I had the audacity to cook Spanish food for were delighted, too.
Fantastic combination of flavours. I love the flavour of cilantro so chopped up a few sprigs and added those in. Also added a finely chopped chilly as a personal preference. Used this salad as a filling for a toasted sandwich on Whole Wheat Bread with a few lettuce leaves and some salted potato chips for some crunch. The preparation for this recipe was very simple and the result was a simply delicious lunch.
I give it 4 stars bc it's good, but needs a bit more flavor. It's an easy recipe. I made it for dinner and it was ready in a cinch! :)
A delicious change from the American potato salad! I didn't change a thing about it. This makes a TON, but it keeps well in the fridge. Thanks for this one!
This did not go over big with my family it was just to dry. I rated it a 4 because I'm sure its just a matter of preference. I had to add mayo before my family would eat this
Great flavor- I used dried/salted codfish (soaked and rinse) boiled with potatoes- refrigerate overnight for better flavor, add olive oil after refrigeration to keep it moist,
I am a mayo-lover at heart, but try to not eat it at every meal, so made this salad. I like it, but it needs something more for me. I'm resisting mayo (as I made "Kidney bean salad" too, which has plenty) so I'll try adding zesty Italian to this before glopping it up...I'm going to add another small can of tuna, too - not fishy enough for me! Thanks for posting, AZAHAR, as I love every ingredient in this & will make it often (with my little tweaks).
I love this. My mom makes something similar but she's always done it with pan fried grouper or cod. I don't have time for that so I love that this one has canned tuna! It's an excellent recipe. Thank you!
Definitely fun to try a new recipe. Should have read the footnote: dont add the tomatoes until right before serving so it doesn't end up mealy. Good to know, especially if chilling overnight, etc.
I took this to the Church picnic, and a lot of people liked it. Instead of the tuna (disagrees with self), I used pink salmon. All turned out well.
