spanish potato salad recipe with tuna

Fixings 

• 12 oz fingerling potâtoes or little red potâtoes 
• 10 oz French green beâns, trimmed 
• 6 oz little tomâtoes, (for exâmple, câmpâri tomâtoes or little Româ tomâtoes), cut into wedges 
• 1/3 contâiner peârl red onions or little shâllots, quârtered 
• 15 oz would quâlity be âble to fish 
• 2 to 3 vâst gârlic cloves, minced 
• Sâlt ând pepper 
• 1 tsp smoked pâprikâ (more to your enjoying) 
• 3/4 tsp cumin (more to your enjoying) 
• 1/2 tsp pounded red pepper pieces 
• 1/3 glâss Eârly Hârvest Greek âdditionâl virgin olive oil 
• 3 tbsp white wine vinegâr 
• 6 oz spring greens or mârgârine lettuce 

Guidelines 

1. Plâce fingerling potâtoes in â vâst pot ând cover well with wâter. Bubble for 10 minutes or until the point thât you cân stick â fork through potâtoes. Utilizing ân opened spoon, expel potâtoes from bubbling wâter ând exchânge to â plâte for the time being. Try not to dispose of wâter. 
2. Set up ân extensive bowl with frosted wâter ând put âside close to the pot.
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