Ensalada Campera – Spanish Country Potato Salad
1kcal
Ingredients
- 500 g 1.1 lb small or medium waxy potatoes, such as Yukon Gold, with skins on
- 3 medium ripe but firm tomatoes about 400–450 g / 14–16 oz, cut into wedges
- 1 medium green bell pepper about 150 g / 5 oz, deseeded and cut into thin strips
- 1 medium red bell pepper about 150 g / 5 oz, deseeded and cut into thin strips
- 1 spring onion scallion, thinly sliced, including the tender green part
- 2 large eggs hard-boiled, peeled and quartered
- 1 can tuna in olive oil about 150–160 g / 5–5.6 oz before draining, yielding approximately 110 g / 4 oz, lightly drained
- 12 pitted green or black olives or a mixture of both
- 3 tbsp 45 ml Spanish extra virgin olive oil
- 1 tbsp 15 ml sherry vinegar (vinagre de Jerez)
- ½ tsp fine sea salt plus more for the potato cooking water and to taste
- ¼ tsp freshly ground black pepper or to taste
Method
- Wash the potatoes thoroughly, leaving their skins on. Place them in a large saucepan and cover with cold water. Add a generous pinch of salt and bring to a boil. Reduce the heat to a gentle simmer and cook for approximately 20–25 minutes, depending on their size, until a small knife slides easily into the center.Meanwhile, place the eggs in a separate saucepan and cover with cold water. Bring to a boil, then reduce to a gentle simmer and cook for approximately 10–11 minutes, until hard-boiled. Transfer immediately to cold water to stop the cooking. Peel and cut into quarters.While the potatoes cook, wash and prepare the vegetables. Cut the tomatoes into wedges, remove the seeds and membranes from the peppers and slice them into thin strips. Finely slice the spring onion.In a small bowl or jar, combine the extra virgin olive oil, sherry vinegar, salt and black pepper. Whisk or shake until the dressing is well mixed.Drain the cooked potatoes and allow them to cool just until comfortable to handle. Peel off the skins if desired, then cut the potatoes into thick slices or generous bite-sized pieces.Transfer the still-warm potatoes to a large serving bowl. Spoon over approximately half the dressing and gently turn the potatoes to coat them. Leave for 5 minutes so they can absorb some of the flavor.Add the tomatoes, red and green peppers and sliced spring onion. Pour over most of the remaining dressing and gently toss, taking care not to break up the potatoes.Drain the tuna lightly, leaving a little of its flavorful olive oil if desired. Break it into generous flakes and distribute it over the salad.Arrange the hard-boiled egg quarters on top, followed by the olives. Drizzle with the remaining dressing, taste and adjust the salt and pepper.Serve while the potatoes are still slightly warm, or refrigerate promptly and enjoy later. If chilled, the salad can stand briefly before serving to take the edge off the cold, provided it is not left unrefrigerated beyond safe food-handling limits.
- Wash the potatoes thoroughly, leaving their skins on. Place them in a large saucepan and cover with cold water. Add a generous pinch of salt and bring to a boil. Reduce the heat to a gentle simmer and cook for approximately 20–25 minutes, depending on their size, until a small knife slides easily into the center.
- Meanwhile, place the eggs in a separate saucepan and cover with cold water. Bring to a boil, then reduce to a gentle simmer and cook for approximately 10–11 minutes, until hard-boiled. Transfer immediately to cold water to stop the cooking. Peel and cut into quarters.
- While the potatoes cook, wash and prepare the vegetables. Cut the tomatoes into wedges, remove the seeds and membranes from the peppers and slice them into thin strips. Finely slice the spring onion.
- In a small bowl or jar, combine the extra virgin olive oil, sherry vinegar, salt and black pepper. Whisk or shake until the dressing is well mixed.
- Drain the cooked potatoes and allow them to cool just until comfortable to handle. Peel off the skins if desired, then cut the potatoes into thick slices or generous bite-sized pieces.
- Transfer the still-warm potatoes to a large serving bowl. Spoon over approximately half the dressing and gently turn the potatoes to coat them. Leave for 5 minutes so they can absorb some of the flavor.
- Add the tomatoes, red and green peppers and sliced spring onion. Pour over most of the remaining dressing and gently toss, taking care not to break up the potatoes.
- Drain the tuna lightly, leaving a little of its flavorful olive oil if desired. Break it into generous flakes and distribute it over the salad.
- Arrange the hard-boiled egg quarters on top, followed by the olives. Drizzle with the remaining dressing, taste and adjust the salt and pepper.
- Serve while the potatoes are still slightly warm, or refrigerate promptly and enjoy later. If chilled, the salad can stand briefly before serving to take the edge off the cold, provided it is not left unrefrigerated beyond safe food-handling limits.
Nutrition
Calories1kcalCarbohydrates0.2gProtein0.1gFat0.01gPolyunsaturated Fat0.003gSodium291mgPotassium8mgFiber0.1gSugar0.1gVitamin A30IUVitamin C1mgCalcium2mgIron0.05mg
Notes
Best potatoes: Choose waxy or all-purpose potatoes that hold their shape after boiling. Yukon Gold potatoes are a good option for American readers. Avoid very floury potatoes, which may fall apart when tossed.
Cook the potatoes with their skins on: This helps them retain their shape and reduces water absorption. Peel them while still warm if you prefer a skinless salad.
Dress while warm: Warm potatoes absorb some of the vinaigrette more readily, giving the finished salad a more even flavor.
Tomatoes: Choose ripe but firm tomatoes. Very soft tomatoes can release too much liquid and make the salad watery.
Peppers: The peppers are used raw in this recipe, adding color, sweetness and a pleasant crunch. Slice them thinly so they don't dominate the texture.
Spring onion: A mild spring onion is ideal. If using red onion instead, use approximately ¼ of a small onion, thinly sliced.
Tuna: Choose good-quality tuna packed in olive oil. It contributes both flavor and protein. Break it into generous flakes rather than mixing it until completely shredded.
Olives: Green or black olives both work. Use pitted olives for easier serving. Spanish Manzanilla olives are a lovely choice.
Sherry vinegar: Vinagre de Jerez has a characteristic depth that complements the potatoes and tuna. If unavailable, use good-quality red wine vinegar.
Olive oil: Extra virgin olive oil is central to this salad. Use an oil you enjoy tasting, because it isn't heated or hidden by other ingredients.
No mayonnaise needed: Ensalada campera is traditionally dressed with oil and vinegar rather than mayonnaise. This distinguishes it from the Spanish mayonnaise-based ensaladilla rusa.
Serving temperature: The salad is lovely slightly warm or cool, but it must not be left at room temperature for extended periods because it contains cooked eggs and tuna.
Make ahead: Cook the potatoes and eggs ahead of time and refrigerate promptly. Assemble the salad closer to serving, or make it a few hours ahead and keep chilled.
Storage: Refrigerate promptly in an airtight container at 4°C (40°F) or below. For best flavor and texture, enjoy within 1–2 days.
Picnics and barbecues: Keep the salad chilled until serving. Do not leave it unrefrigerated for more than 2 hours, or more than 1 hour when temperatures exceed 32°C (90°F).
Freezing: Not recommended. The potatoes and fresh vegetables lose their pleasant texture after thawing.
Allergens: Contains fish (tuna) and eggs.