At a Glance
- Potato Type: Gemstone
- Prep Method: Boiled
- Cuisine: Mediterranean
- Yield: 4
- Prep Time:
- Ready Time:
- Cook Time:
Recipe By: Chef Joyce Goldstien
This Andalusian salad originates in Jaen, home of the largest olive grove in the sierra Segura. I don’t know what rin ran means but another just as musical name for this salad is poti-poti which means in disarray or jumble. Some versions of the salad roast the peppers, others use canned tuna in place of the salt cod. In the Basque Provinces and Portugal grilled sardines are placed atop a similar salad of green or red peppers and potatoes and garnished with sliced tomatoes.
1/2 pound salt cod, soaked for 24 hours, water changed 3 times or
7-8 ounce canned oil-packed tuna
1 pound little new potatoes
2 large red bell peppers, seeded and diced
1 cup green olives, pitted
6 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
1 teaspoon ground cumin
1 teaspoon paprika
Salt and freshly ground black pepper
4 tablespoons coarsely chopped flat leaf parsley
Cook the potatoes in lightly salted water until they are just done, tender but firm enough to slice, about 20-25 minutes. Cool a bit then peel and dice.
Combine diced potatoes, diced peppers and olives in a salad bowl.
Drain and dry the salt cod well. Trim it of any excess skin and bones. Cut it into small pieces then shred it with your fingers. Mix these into the salad bowl. Or add the canned tuna, broken up into small pieces with your fingers.
Combine oil, vinegar, cumin, paprika, black pepper and perhaps a bit of salt. Pour this over the salad ingredients and toss well. Garnish with parsley.