Name: Ensalada Campera (Summer Potato Salad)
Yield: 12 Tapas 6 Medias Raciones
Cuisine: Spain
Ingredients: 3 green capsicums (peppers), seeded and membranes removed, cut into 1 cm (½ inch) squares; 6 ripe tomatoes, peeled and seeded (see glossary), roughly chopped; 200 g (7 oz) tin Spanish tuna, drained; 200 g (7 oz) green olives; 1 red onion, chopped into large dice; 2 teaspoons fine sea salt; 6 eggs; 750 g (1 lb 10 oz) kipfler (fingerling) potatoes, washed but not peeled; 1 tablespoon chopped parsley; 100 ml (3½ fl oz) aged sherry vinegar; 150 ml (5 fl oz) fruity extra virgin olive oil

Preparation info

12
Tapas

Difficulty
Easy

Appears in

MoVida Rustica

By Frank Camorra and Richard Cornish

Published 2009

About

MUM WOULD ALWAYS HAVE A POTATO SALAD IN THE FRIDGE OVER SUMMER: ROUGHLY CUT POTATOES, RIPE TOMATOES, ONIONS, OLIVES AND A LITTLE EGG. A LITTLE PLATE OF THIS MAKES A GREAT LUNCH ON A HOT DAY. I HAD A FLASH OF THIS CHILDHOOD MEMORY ONE SUMMER IN MADRID. IT WAS LATE AFTERNOON AND THE ENSALADA CAMPERA THE BARMAN WAS SERVING UP WAS ALMOST IDENTICAL TO MUM’S. I WATCHED AS A FEW MATES GATHERED TOGETHER FOR A QUIET BEER AFTER WORK AND ORDERED A LITTLE PLATE OF THIS. THEY ALL ATE FROM THE SAM