in Spain

Camper salad

updated

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Ingredients for 4 servings:

  • 1 ½ kg potatoes
  • 1 bell pepper(s), green
  • 1 red bell pepper(s)
  • 4 eggs, hard-boiled
  • 1 handful of olives
  • 2 m.-sized onion(s)
  • 400 g tuna, from the can
  • 200 ml olive oil
  • 75 ml vinegar (sherry), vinagre de jerez
  • a few stalks of parsley
  • salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Spanish potato salad

Cut the cooled, peeled potatoes into approximately 2×2 cm cubes. Add the finely chopped bell peppers, onions, eggs, quartered olives, parsley, and tuna. Mix with olive oil and vinegar, and season with salt and a little pepper. In some regions, chopped tomatoes and/or capers are added. The amount of oil and vinegar depends on your taste and should be added according to your preferences.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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