Potato and bonito salad, summer recipe

When it’s very hot I don’t feel like eating heavy or very hot meals, and this beautiful potato salad meets all the requirements to become what I call a unique dish.

If you also eat in the office, it is very practical to take in the tunic, and adding a piece of fruit we complete the menu, since this salad when carrying potatoes satisfies enough.


For 2 persons

  • New Potato5
  • Medium eggs2
  • Bonito del Norte canned in olive oil200 g
  • Medium Scallion1
  • 100 g chamomile olives
  • Extra virgin olive oil
  • White wine vinegar
  • Salt
  • Mayonnaise

How to make potato salad and bonito

Difficulty: Easy

  • Total time50 m
  • Elaboration20 m
  • 30 m cooking

We wash and dry the potatoes very well. We put them to cook in cold water with a little salt. Once the water starts to boil, we leave them for about 30 minutes, depending on the size. We remove them from the water and let them cool in a drainer.

Cook the eggs in cold water with a pinch of salt. Since the water boils, we count 10 minutes. Remove from the water, peel them and let them cool also in a drainer. Put the diced potatoes, diced eggs and scallions in a large salad bowl. Add the bonito and the drained olives.

Dress with salt, white wine vinegar, and extra virgin olive oil. We add two tablespoons of mayonnaise and mix everything very well. If we notice that the salad is a little bland, we rectify the dressing. Refrigerate until serving time. Garnish, if desired, with some olives and red pepper.

With what to accompany the potato salad and bonito

The potato and bonito salad should be taken cold. You can take it out of the fridge for a while before consuming it, but keep it fresh. The day after its preparation is much better since the flavors are more settled.

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