Cantabrian Recipes Dairy-Free Gluten-Free Lactose-Free Main Dishes Mediterranean Recipes Peanut-Free Salads & Sides Sesame-Free Shellfish-Free Soy-Free Spanish Recipes Tapas & Appetizers Tree-Nut-Free Wheat-Free

Cantabrian Potato, Tuna, and Egg Salad (Piriñaca)

Name: Cantabrian Potato, Tuna, and Egg Salad (Piriñaca)
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 2 servings
Cuisine: Spanish (Cantabrian)
Ingredients: 2 medium waxy potatoes, about 1 pound (450 g), scrubbed; 2 large eggs; 4 1/4 ounces (120 g) canned tuna belly or tuna packed in olive oil, thoroughly drained and lightly flaked; 1/2 medium ripe tomato, about 3 1/2 ounces (100 g), cut into bite-size pieces; 1/4 medium green bell pepper, about 1 1/2 ounces (40 g), stemmed, seeded, and diced; 1/4 medium red bell pepper, about 1 1/2 ounces (40 g), stemmed, seeded, and diced; 1/4 small yellow or red onion, about 1 3/4 ounces (50 g), thinly sliced; 8 anchovy-stuffed green olives; 2 1/2 tablespoons (37 ml) extra-virgin olive oil; 1 tablespoon (15 ml) sherry vinegar, plus more to taste; 1/2 teaspoon kosher salt, divided, plus more to taste; 1/4 teaspoon freshly ground black pepper, plus more to taste

A rustic northern Spanish potato salad with tuna, hard-boiled eggs, tomatoes, peppers, onion, anchovy-stuffed olives, and sherry vinaigrette.

Prep20 min

Cook30 min

Total50 min

Serves2 servings

Jump to Recipe

Cantabrian piriñaca, also called periñaca, is a substantial potato salad topped with tuna, hard-boiled eggs, tomatoes, peppers, onion, and savory stuffed olives.

A simple sherry vinegar and extra-virgin olive oil dressing brings the ingredients together while allowing the tender potatoes and high-quality tuna to remain the focus.

Why You’ll Love This Recipe

Boiled potatoes, tuna, and eggs make the salad substantial enough for a light lunch or dinner.
Fresh tomatoes and peppers add color, crunch, and brightness to the tender potatoes.
Anchovy-stuffed olives provide small bursts of salty, savory flavor.
The sherry vinaigrette requires only a few ingredients and contains no mayonnaise.
The potatoes and eggs can be cooked ahead, making final assembly quick and convenient.

Ingredient Notes

Waxy potatoes

Yukon Gold or red potatoes hold their shape better than very starchy russets. Cook them whole and with their skins on for a firm yet creamy texture.

Tuna belly

Ventresca has a rich, delicate texture that works especially well in simple salads. Solid tuna packed in olive oil is a more affordable and widely available US alternative.

Hard-boiled eggs

Cool the eggs in ice water after cooking so they stop cooking promptly and are easier to peel. Cut them into quarters rather than small pieces so they remain visible.

Anchovy-stuffed olives

These green olives add briny flavor and a subtle anchovy note. Because they are already salty, taste the completed salad before adding more salt.

Sherry vinegar

Sherry vinegar has a rounded acidity that complements potatoes and tuna. Red wine vinegar is the closest easy substitute, although it is slightly sharper.

Expert Tips

Choose potatoes of similar size so they finish cooking at approximately the same time.
Cook the potatoes at a gentle boil to prevent their skins from splitting and their exteriors from becoming waterlogged.
Allow the potatoes to cool before assembling the salad so they do not wilt the raw vegetables or break the tuna apart.
Drain oil-packed tuna thoroughly before adding the measured dressing to prevent the finished salad from becoming greasy.
Arrange the ingredients on the potatoes before dressing them, then fold only once or twice to preserve their distinct textures.
Taste the salad after adding the anchovy-stuffed olives and tuna because both ingredients may provide enough salt without additional seasoning.

Serving Suggestions

Serve the piriñaca as a chilled or room-temperature appetizer, a light main course, or a side dish for grilled or roasted seafood.

Pair it with a simple vegetable soup, roasted peppers, or crusty bread for guests who do not require a gluten-free meal.

Storage and Reheating

Refrigerate the salad in an airtight container within 2 hours and use it within 2 days. For the best presentation, store the cooked potatoes, eggs, vegetables, tuna, and dressing separately and assemble them shortly before serving. Serve the salad cold or at room temperature and do not reheat or freeze it, since freezing damages the texture of the potatoes, eggs, and raw vegetables.

Frequently Asked Questions

Is Cantabrian piriñaca the same as Andalusian piriñaca?

No. The Cantabrian version is centered on boiled potatoes and commonly includes tuna, eggs, peppers, tomato, onion, and olives. Southern Spanish versions are usually chopped tomato and pepper salads without potatoes.

Can I use tuna packed in water?

Yes. Drain it thoroughly and use the full amount of extra-virgin olive oil in the vinaigrette because water-packed tuna is leaner and less flavorful.

Can piriñaca be prepared ahead?

The potatoes and eggs can be cooked one day ahead. For the best texture, add the vegetables, tuna, olives, and vinaigrette within a few hours of serving.

Should piriñaca be served cold or warm?

It is generally served cold or at room temperature. Avoid serving it directly from the refrigerator if you prefer the olive oil, tomato, and tuna flavors to be more pronounced.

CuisineSpanish (Cantabrian) CourseSalad, Appetizer, Main Course Yield2 servings NutritionApprox. 575 calories per serving

Ingredients

2 medium waxy potatoes, about 1 pound (450 g), scrubbed
2 large eggs
4 1/4 ounces (120 g) canned tuna belly or tuna packed in olive oil, thoroughly drained and lightly flaked
1/2 medium ripe tomato, about 3 1/2 ounces (100 g), cut into bite-size pieces
1/4 medium green bell pepper, about 1 1/2 ounces (40 g), stemmed, seeded, and diced
1/4 medium red bell pepper, about 1 1/2 ounces (40 g), stemmed, seeded, and diced
1/4 small yellow or red onion, about 1 3/4 ounces (50 g), thinly sliced
8 anchovy-stuffed green olives
2 1/2 tablespoons (37 ml) extra-virgin olive oil
1 tablespoon (15 ml) sherry vinegar, plus more to taste
1/2 teaspoon kosher salt, divided, plus more to taste
1/4 teaspoon freshly ground black pepper, plus more to taste

Instructions

Place the unpeeled potatoes in a saucepan, cover them with cold water, add 1/4 teaspoon of the salt, and bring to a gentle boil.
Cook the potatoes for 20 to 25 minutes, depending on their size, until a thin knife enters the centers with little resistance.
While the potatoes cook, place the eggs in a small saucepan, cover them with cold water, and bring to a boil.
Cook the eggs for 10 minutes, transfer them to ice water, and let them cool completely before peeling.
Drain the potatoes and let them cool until comfortable to handle, then peel them and cut them into irregular bite-size pieces.
Spread the cooled potato pieces across a wide serving platter or shallow bowl.
Arrange the tomato, green pepper, red pepper, sliced onion, drained tuna, anchovy-stuffed olives, and quartered hard-boiled eggs over the potatoes.
Combine the olive oil, sherry vinegar, remaining salt, and black pepper in a small jar or bowl and shake or whisk until lightly emulsified.
Drizzle the vinaigrette evenly over the salad and fold the ingredients together very gently, keeping the eggs and tuna in distinct pieces.
Taste and adjust the salt, pepper, or vinegar, then serve immediately or refrigerate briefly for a colder salad.

Notes

The calorie estimate includes 450 g of potatoes, two eggs, 120 g of drained oil-packed tuna, all the vegetables and olives, and the full 2 1/2 tablespoons of olive oil used in the dressing. The estimated total is approximately 1,150 calories divided between two servings.

Spanish ventresca is tuna belly packed in olive oil and may be available at Spanish markets or specialty food stores in the United States. High-quality solid tuna in olive oil is a practical substitute.

Anchovy-stuffed olives are commonly available in the international or olive section of US supermarkets. Plain green olives may be substituted, although the salad will lose some savory fish flavor.

Waxy potatoes such as Yukon Gold or red potatoes are preferable because they remain intact after boiling and mixing.

Check the labels on the tuna and stuffed olives when avoiding gluten, wheat, dairy, soy, sesame, peanuts, tree nuts, or shellfish because packaged products may contain additional ingredients.