Ensalada Campera Tradicional

Ingredientes

• 4 cage-free organic eggs
• 2 1/4 lbs yukon gold potatoes (1 kilogram)
• 2 shallots
• 1 red bell pepper
• 1 green bell pepper
• 2 roma tomatoes
• 1/2 cup green pimento stuffed olives (60 grams)
• 2 cans tuna in olive oil (4 oz / 110 grams each)
• 1/4 cup extra virgin olive oil (60 ml)
• 1 tbsp sherry vinegar (15 ml)
• 1 tsp lemon juice (5 ml)
• 1 clove garlic
• 1 tbsp chopped fresh parsley (4 grams)
• sea salt & black pepper

Preparación

1. 1

   Add the eggs into a sauce pan, fill with water, just enough to cover the eggs, heat with a high heat, once it comes to a boil, place a lid on the pan and turn off the heat, let the eggs sit for 10 to 11 minutes to end up with perfectly hard boiled eggs

2. 2

   In the meantime, cut the potatoes (peeled) into bite-size pieces that are 2 cm thick (3/4 inch), add the cut potatoes into a stock pot, in a flat layer, fill with water, just enough to cover the potatoes, season generously with sea salt and heat with a high heat

3. 3

   After 15 to 20 minutes and the potatoes are just cooked through, you can always pierce them with a toothpick to ensure they are done, drain into a colander (don't over boil the potatoes, or they will start to break apart)

4. 4

   While the potatoes are cooling make the dressing, add the olive oil into a bowl, along with the sherry vinegar, lemon juice, finely grate in the garlic, add in the chopped parsley and season with sea salt & black pepper, whisk together until well mixed

5. 5

   Thinly slice the shallots, finely chop the bell peppers, roughly chop the roma tomatoes and thinly slice the olives

6. 6

   Once the potatoes are cool enough to handle, transfer into a large bowl, along with all the chopped ingredients, season with sea salt & black pepper, then pour in the dressing and toss together until well mixed

7. 7

   Drain the cans of tuna into a fine sieve with a bowl underneath, gently flake the tuna, cut the hard boiled eggs into quarters

8. 8

   Add some of the country salad into a large bowl, top with some of the tuna and garnish with a couple of the hard boiled eggs and fresh parsley, serve at room temperature or chilled, enjoy!