Spanish Country Salad | Ensalada Campera

Ingredients

• 4cage-free organic eggs
• 1 kg (2¼ lb)Yukon Gold potatoes
• 2shallots
• 1red pepper
• 1green pepper
• 2Roma tomatoes
• 60 g (½ cup)green pimento-stuffed olives
• 2 cans, 110 g (4 oz) eachtuna in olive oil
• 60 ml (¼ cup)extra-virgin olive oil
• 15 ml (1 tbsp)sherry vinegar
• 5 ml (1 tsp)lemon juice
• 1 clovegarlic
• 4 g (1 tbsp)chopped fresh parsley
• to tastesea salt and black pepper

Instructions

1. 1

   Cook the eggs

   Put the eggs in a saucepan and add enough water to cover them. Bring to the boil over high heat, cover the pan and turn off the heat. Leave the eggs in the hot water for 10–11 minutes.

2. 2

   Prepare potatoes

   Meanwhile, peel the potatoes and cut them into bite-sized pieces about 2 cm (¾ inch) thick. Arrange them in a single layer in a stock pot, cover with water, season generously with sea salt and bring to the boil over high heat.

3. 3

   Drain potatoes

   Cook for 15–20 minutes, until the potatoes are just tender; check by piercing a piece with a toothpick. Drain in a colander, taking care not to overcook them or they may break apart.

4. 4

   Mix the dressing

   While the potatoes cool, put the olive oil, sherry vinegar and lemon juice in a bowl. Finely grate in the garlic, add the chopped parsley, season with sea salt and black pepper, then whisk until combined.

5. 5

   Chop vegetables

   Thinly slice the shallots and olives, finely chop the peppers and roughly chop the Roma tomatoes.

6. 6

   Toss the salad

   When the potatoes are cool enough to handle, transfer them to a large bowl with the chopped ingredients. Season with sea salt and black pepper, pour over the dressing and toss until evenly mixed.

7. 7

   Prepare toppings

   Drain the tuna through a fine sieve set over a bowl and gently flake it. Cut the hard-boiled eggs into quarters.

8. 8

   Plate and serve

   Spoon some salad into a large serving bowl, top with some tuna and garnish with a couple of egg quarters and fresh parsley. Serve at room temperature or chilled.

What is ensalada campera?

Ensalada campera means country salad in Spanish. It belongs to the tradition of hearty, make-ahead salads built around potatoes and seasonal vegetables, often served at room temperature or chilled.

This version adds tuna, eggs and pimento-stuffed olives, making it substantial enough to serve as a main meal. The tangy sherry-vinegar dressing coats the potatoes and ties the savoury toppings to the fresh vegetables.

Nutrition and macros by portion

The nutrition label shows one serving as written: 506 calories, 25g protein, 52g carbs, 22g fat.

The potatoes provide most of the carbohydrates, while olive oil, tuna packed in oil and the dressing contribute much of the fat. Tuna and eggs supply protein, with additional amounts from the potatoes. Balance a serving with leafy greens or extra fresh vegetables alongside.

Choose potatoes that hold their shape

Yukon Gold potatoes have a creamy texture but can still hold together when cooked carefully. Cutting them into evenly sized 2 cm pieces helps them become tender at about the same time.

Start them in cold water and stop cooking as soon as a toothpick slips in easily. Draining promptly helps prevent waterlogged pieces that crumble when tossed.

Let the dressing reach the potatoes

Potatoes absorb seasoning well while they are still slightly warm, so toss them with the dressing once they are cool enough to handle. Mix gently to keep the pieces intact.

Garlic, lemon juice and sherry vinegar give the olive oil dressing a lively edge. Taste a potato after tossing and adjust the salt and pepper if needed.

Keep the toppings distinct

Tuna: drain it well, then flake it gently so it stays in visible pieces rather than blending into the salad.

Eggs: quarter them and arrange them over the plated salad, rather than tossing them through the bowl. This keeps their shape and gives each serving a clear garnish.

Look for tender, not broken, potatoes

The potatoes are ready when a toothpick pierces them without resistance, but the pieces still hold their edges. Check near the end of the 15–20 minute cooking time, as the exact timing depends on their size.

The method’s egg timing relies on residual heat: bring the water to the boil, cover the pan, turn off the heat and leave the eggs for 10–11 minutes.

Serve it cool or at room temperature

This salad can be served as soon as it is assembled, once the potatoes have cooled enough to handle. For a chilled version, refrigerate it before serving.

Pair it with leafy greens or crusty bread for a simple meal. If serving it as part of a larger spread, it also sits well alongside grilled vegetables or other Spanish-style dishes.

Recipe notes & tips

• Cut the potatoes into pieces of a similar size so they cook evenly.
• Salt the potato cooking water generously to season the potatoes from within.
• Drain the potatoes as soon as they are tender to help them keep their shape.
• Grate the garlic finely so it disperses evenly through the dressing.
• Drain the tuna thoroughly before flaking it to avoid adding excess oil to the salad.
• Add the egg quarters when plating so they remain intact.

Variations

• Add cucumber: fold in diced cucumber just before serving for a fresh crunch.
• Use spring onions: swap them for the shallots for a milder allium flavour.
• Try another vinegar: use red wine vinegar if sherry vinegar is unavailable.
• Add capers: scatter a few through the salad for a briny note.
• Make it vegetarian: leave out the tuna and add extra olives or cooked beans.

Common mistakes to avoid

• Overcooking the potatoes: they can break apart when tossed; check them with a toothpick and drain as soon as tender.
• Cutting uneven pieces: they cook at different rates; aim for evenly sized 2 cm chunks.
• Tossing while the potatoes are very hot: they may crumble; let them cool until comfortable to handle.
• Skipping the tuna draining: excess oil can make the salad heavy; drain it through a fine sieve first.
• Mixing in the eggs too early: the quarters can fall apart; add them as a garnish when plating.

How to store

Refrigerate leftovers in a covered container and eat within 2 days. Serve chilled or let the salad come towards room temperature; reheating is not recommended, as the vegetables and dressed potatoes are best served cool.

Frequently asked questions