Popular Spanish chef, Jose Garces, has perfected the versatile Spanish Tuna Potato Salad, a beloved tapas that features a range of flavors from olive oil, boiled eggs, and a variety of vegetables, making it perfect for summer. He created an easier version of the recipe for home cooks to follow and the result gives a delightful mix of tuna, potatoes in a refreshing salad style.

The pairing of tuna and potatoes in a cool, composite salad is a popular dish throughout Spain, particularly in Andalusia and Cádiz. Here you can experience papas aliñas (or aliñadas), which are potatoes garnished simply with lashings of olive oil and often served with tuna and boiled eggs. Additionally, the dish is similar to ensalada campera, or "country salad," which incorporates more garden produce like green beans, tomatoes, bell peppers, and olives. The variation made by chef Garces has an added twist of peas and carrots, dressed in mayo, classifying it closest to the ensalada rusa ("Russian salad") - the Spanish version of Russia's renowned Olivier salad.

Begin making this delightful dish by peeling and cutting 2 Yukon Gold potatoes. The potato chunks should be approximately 1/2-inch pieces. Accompany this with a medium carrot, peeled and snipped into 1/4-inch pieces. Steam these over a pot of simmering water for about 9 minutes or until they become tender. Sprinkle 1/2 cup frozen baby peas on top and continue to steam for about a minute. Transfer these to a plate and refrigerate until slightly cooled for about 10 minutes.

While the vegetables cool, take a medium bowl and whisk together 1/4 cup plus 2 tablespoons mayonnaise, 2 tablespoons crème fraîche, 1 tablespoon Dijon mustard, and 2 tablespoons fresh lemon juice. Fold in 1/4 cup chopped flat-leaf parsley, 2 tablespoons snipped chives, and one 6-ounce can or jar of solid white tuna (preferably Spanish or Italian), drained and flaked.

To finish, in a medium bowl, whisk together 2 tablespoons extra-virgin olive oil with 1 tablespoon of lemon juice and add 4 ounces of baby arugula. Mound the prepared greens on plates, top off with the luscious tuna and potato salad, and watch your dinner guests enjoy this scrumptious Spanish summer dish.