Pipirrana (Spanish Potato Salad)

Pipirrana (Spanish Potato Salad)


33 people made this

About this recipe: In Spain, this is sometimes called ensalada campera. It's a filling potato and tuna salad with peppers, olives and boiled eggs. Makes a really nice change from mayo based potato salad.


Serves: 6 

  • 6 eggs
  • 6 potatoes, peeled and cubed
  • 1 green pepper, seeded and diced
  • 1 red pepper, seeded and diced
  • 1/2 onion, chopped
  • 1 large fresh tomato, chopped
  • 1 tin tuna, drained
  • 70g green olives with pimento or anchovy, halved
  • 4 tablespoons extra virgin olive oil
  • 2 tablespoons vinegar
  • 1 teaspoon salt, or to taste

Prep:30min  ›  Cook:20min  ›  Extra time:2hr  ›  Ready in:2hr50min 

  1. Place egg in a saucepan, and cover with cold water. Bring water to the 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.
  2. Meanwhile, bring a large pot of salted water to the boil. Add potatoes, and cook until tender but still firm, about 15 minutes. Drain, and transfer to a large bowl.
  3. Toss potatoes with eggs, peppers, onion, tomato, tuna, green olives, olive oil and vinegar. Season to taste with salt. Refrigerate, and serve cold

Cook's tip

If you let it sit in the fridge overnight, the flavours will blend better, but add the tomato just before serving, so it doesn't end up mealy.

Recently viewed

Reviews (4)


Sounds like a great salad, but if you're making it for vegetarians, leave out the tuna!! - 03 May 2010


Had vegetarian friends to stay for a week and made this twice. A great success and super for parties. - 26 Oct 2009


I lived in Almeria for a couple of years and this was a popular tapa with crusty bread. Really tasty. - 27 Jul 2015

Write a review

Click on stars to rate