About this recipe:In Spain, this is sometimes called ensalada campera. It's a filling potato and tuna salad with peppers, olives and boiled eggs. Makes a really nice change from mayo based potato salad.
6 potatoes, peeled and cubed
1 green pepper, seeded and diced
1 red pepper, seeded and diced
1/2 onion, chopped
1 large fresh tomato, chopped
1 tin tuna, drained
70g green olives with pimento or anchovy, halved
4 tablespoons extra virgin olive oil
2 tablespoons vinegar
1 teaspoon salt, or to taste
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Method Prep:30min › Cook:20min › Extra time:2hr › Ready in:2hr50min
Place egg in a saucepan, and cover with cold water. Bring water to the boil, and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel. Cut eggs into quarters, and set aside.
Meanwhile, bring a large pot of salted water to the boil. Add potatoes, and cook until tender but still firm, about 15 minutes. Drain, and transfer to a large bowl.
Toss potatoes with eggs, peppers, onion, tomato, tuna, green olives, olive oil and vinegar. Season to taste with salt. Refrigerate, and serve cold
If you let it sit in the fridge overnight, the flavours will blend better, but add the tomato just before serving, so it doesn't end up mealy.