Spanish country potato salad (ensalada campera)
Spain's great summer salad: boiled potatoes, tomato, green and red pepper, onion, hard-boiled egg, tuna and olives, dressed with olive oil and vinegar. It's eaten warm or cold and keeps well until the next day; it's also made with tuna belly (ventresca) or octopus.
- 42 minTime
- 27 minHands-on
- 4Portions
- ≈ €1.70per portion
- 580kcal per portion
Ingredients for 4 portions
- 1 kgPotato, waxy
- 4Eggs
- 3Tomatoes, in chunks
- 1Italian green pepper, finely diced
- ½Bell pepper, red, finely diced
- ½Yellow onion, finely chopped
- 250 gTuna, drained
- 80 gGreen olives
- 6 tbspOlive oil
- 2 tbspVinegar, white wine vinegar
- to tasteSalt
Method
- Peel the potatoes, cut them into large chunks and put them in a pan of cold salted water.
- Bring to the boil and cook the potatoes for about 15 minutes, until tender but still holding their shape.
- Meanwhile, boil the eggs for 10 minutes, then put them in cold water.
- Cut the tomatoes into chunks, dice the peppers and finely chop the onion.
- Drain the potatoes and leave them to cool a little in a large bowl, about 10 minutes.
- Meanwhile, peel the eggs and cut them into quarters.
- Add the tomato, peppers, onion, flaked tuna and olives to the potatoes.
- Dress with the oil, vinegar and salt and toss gently. Arrange the eggs on top and serve warm or cold.
The cost is estimated from average prices in Spain (MAPA – Panel de Consumo Alimentario en Hogares (Ministerio de Agricultura, Pesca y Alimentación), 2026-07).
