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 SAME PLATE, TAKING THE ODD NIBBLE NOW AND THEN, RESTING THEIR FORK TINE SIDE DOWN ON THE PLATE BETWEEN BITES. IT’S THIS SHARING AND COMMUNAL EATING THAT MAKES TAPAS SO SPECIAL.
Place the potatoes in a saucepan, cover with cold water and add a pinch of salt. Bring to the boil, then reduce the heat and simmer for 45 minutes, or until tender.
Meanwhile, place the whole eggs in a saucepan, cover with plenty of cold water and bring to the boil over medium heat. Reduce the heat to low and simmer for 4 minutes. Drain, refresh in cold water and peel.
Place the tomato, capsicum, onion, olives, parsley, olive oil, vinegar and sea salt in a bowl. Mix well and set aside.
Drain the potatoes, and when cool enough to handle, peel and slice into
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