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The best potato salad is made with mature potatoes boiled in their skins and then peeled. The dressing should be added while the potatoes are still warm.
That’s the gospel from Maria José Sevilla, the author of a new Spanish cookbook, Cocina de Andalucia . She includes tuna in her recipe for what she calls a summer potato salad.She likes to serve it with other salads, such as sliced tomatoes drizzled with olive oil and a sprinkling of fresh, chopped oregano. Include good bread for mopping up the juices, she directs. Maria, born in Madrid, lives in both London and near Seville and is known as a TV cook and writer.
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