Pipirrana (Spanish Potato Salad) Recipe - Allrecipes.com
Pipirrana (Spanish Potato Salad) Recipe
  • READY IN ABOUT 3 hrs

Pipirrana (Spanish Potato Salad)

Recipe by  

"Also called ensalada campera, it's a nice change from mayo based potato salad."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    30 mins
  • COOK

    20 mins

    2 hrs 50 mins


  1. Place egg in a saucepan, and cover with cold water. Bring water to a 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 a 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, bell peppers, onion, tomato, tuna, green olives, olive oil, and vinegar. Season to taste with salt. Refrigerate, and serve cold
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  • Note
  • 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.

Reviews More Reviews

Most Helpful Positive Review
Mar 28, 2005

a new fresh change from the all mayo potato salad... it's fresh, colorful and very satisfying...

Most Helpful Critical Review
Jul 03, 2005

I made this exactly to the recipe and didn't care for it at all.


17 Ratings

Mar 28, 2005

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!

Mar 11, 2009

I am so happy to have found this recipe! This is one of my favorite dishes, and authentic Spanish home cooking. Try it!

Aug 11, 2007

I always make my potato salad like this but use zesty Italian dressing instead of vinegar.really good at cook out's.

Apr 12, 2010

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! :)

Aug 06, 2007

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.

Jan 05, 2010

Perfect. The Spaniards that I had the audacity to cook Spanish food for were delighted, too.


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  • Calories
  • 385 kcal
  • 19%
  • Carbohydrates
  • 41.9 g
  • 14%
  • Cholesterol
  • 194 mg
  • 65%
  • Fat
  • 16.4 g
  • 25%
  • Fiber
  • 6.1 g
  • 24%
  • Protein
  • 18.6 g
  • 37%
  • Sodium
  • 768 mg
  • 31%

* Percent Daily Values are based on a 2,000 calorie diet.

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