Spanish cuisine · Salads & Mezze

Ensalada Campera

Andalusian potato salad with tomato, green bell pepper and tuna, dressed with just olive oil and vinegar.

Ingredients · for 4 servings

• 800 g waxy potatoes
• 3 tomatoes
• 1 green bell pepper
• 1 red onion
• 2 cans tuna (150 g each)
• 3 eggs
• 100 g green olives
• 6 tbsp olive oil
• 2 tbsp white wine vinegar
• Salt, pepper

Instructions

1. Cook the unpeeled potatoes in salted water for 25 min. until a knife slides in easily; add the eggs to the water for the last 9 min.
2. Drain the potatoes and eggs under cold water, peel and let cool completely — warm potatoes soak up too much oil and fall apart when mixed.
3. Cut the tomatoes into rough wedges, the green bell pepper into thin strips and the red onion into fine half-rings.
4. Cut the potatoes into 2 cm thick slices, combine in a wide bowl with the vegetables and olives, and fold in the drained, coarsely flaked tuna.
5. Whisk together olive oil, vinegar, salt and pepper, pour over the salad and toss gently so the potato slices stay whole.
6. Quarter the eggs, arrange over the salad and let it rest for at least 20 min., then serve cool but not ice-cold.