Remokhon
Description
A simple dish to prepare. Potato salads have always been a hit in our family. I got this Spanish salad recipe from a friend, and it's been a staple ever since. It's one of those cold dishes that come in handy during summer: easy to make, filling, and can be stored in the refrigerator for quite a while. To prepare remochón, you will need two small cans of tuna in its own juice—about 300 grams. Check out the recipe. Serve chilled.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
First, boil the potatoes. I recommend using young potatoes—they'll cook faster and taste better.
- 3
Step 3
Meanwhile, chop all the vegetables. You can cut them into cubes or strips, as you prefer.
- 4
Step 4
Also, boil the eggs. Let the potatoes cool down.
- 5
Step 5
Peel the potatoes in their skins and cut into cubes.
- 6
Step 6
Chop the eggs, open the tuna, and mash with a fork if necessary. Mix with potatoes and vegetables. Dress with vinegar and oil thoroughly so that everything is well coated, then season with salt and pepper.
- 7
Step 7
Put it in the refrigerator so the salad can chill and marinate properly. And our remohon is ready! Serve it with or without a side dish, simply garnished with herbs.