# Murcian-style potato salad

A classic Murcian-style potato salad served on a crunchy Spanish bread ring (rosquilla) with various traditional toppings.

- Servings: 10 tapas
- Cuisine: Spanish
- Category: Salad
- Language: en

## Ingredients

- 560 g cooked potato
- 3 whole hard-boiled egg
- 140 g drained tuna
- 200 g mixed pickled vegetable (variantes)
- 370 g mayonnaise
- 1 whole egg
- 270 g sunflower oil
- 64 g oil from the tuna
- vinegar (optional)
- salt (optional)
- rosquilla (Spanish bread ring)
- salt-cured anchovy (optional)
- vinegar-cured anchovy (boquerón) (optional)
- smoked salmon (optional)

## Instructions

1. Emulsify the egg, vinegar, and salt in a bowl by whisking vigorously, then gradually add the sunflower oil and tuna oil until thickened.
2. Cut the completely cold potatoes into thin slices and finely grate the hard-boiled eggs.
3. Mix the potatoes, eggs, tuna, pickles, and mayonnaise until creamy but firm.
4. Spoon the mixture onto a rosquilla. Serve plain (bicicleta), topped with salt-cured anchovy (marinera), vinegar-cured anchovy (marinero), both (matrimonio), or smoked salmon (sirena).

## Source

- Original video: https://vm.tiktok.com/ZGdCDJyJm/
- Creator: cookingfromespanita
- Recipe page: https://www.cliprecipe.com/recipe/974379b1-af72-4c29-a62d-4abaceacfcdb
- Extracted: 2026-10-12

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt