Andalusian summer salad recipe

Today we present an ideal Andalusian recipe for the warmest months. The Andalusian summer salad is prepared with cooked potatoes, tuna, egg and other ingredients, and is taken as accompaniment of meats and fish. It is a cold, healthy and color recipe, as well as the salmorejo Cordobés. This summer salad can be prepared in advance and is preserved very well in the fridge. In addition, it is a perfect dish to take it in the cold room to any excursion or even to the beach! We are waiting your comments!

Ingredients to make Andalusian summer salad:

1. We gather all the ingredients to make the Andalusian summer salad. If you want to meet other Andalusian salads you can try the carrots to the Andalusian.

2. First, lets cook the potatoes in abundant boiling water with a little salt. You can cook the potatoes peeled or directly with skin and then peel them once cooked. We let them cook until they are tender.

3. On the other hand, we cook the eggs in boiling water for 10 minutes. Once cooked, we drain them and pass them through cold water to peel better.

Trick: You can add a little vinegar to the water for the peel, take off from the egg more easily.

4. Troce the tomato, olives and scallions as indicated in the image. We mix these ingredients in a salad bowl.

5. It is time to add the drained and crumbled tuna. For this recipe we have chosen canned tuna with olive oil, removing excess oil.

6. We remove the eggshell, we cut them and add them to the Andalusian summer salad.

7. Once cooked, peel the potatoes, chop them and add them to the salad. We put a pinch of salt and ground black pepper.

8. We season the Andalusian summer salad with a little extra virgin olive oil and (if you like) with a splash of white wine vinegar. This dish is fantastic to accompany grilled sardines or grilled beautiful. We hope you like it!