Introduction
This Ensalada Campera is the perfect summer recipe! Fresh, flavorful, and super nutritious, you’ll be amazed at how easy and delicious it is. Packed with hearty ingredients like potatoes, eggs, and tuna, it’s a filling yet refreshing dish ideal for any warm day.
Why You’ll Love This Recipe
This salad is a Spanish classic that’s quick to make and even quicker to disappear! It’s a vibrant, flavorful dish with a great balance of textures and tastes. Whether for a light lunch or a picnic, this easy-to-make salad is the perfect companion for sunny days.
Recipe Origins
Ensalada Campera, also known as Spanish potato salad, is a traditional dish often made with fresh, seasonal ingredients. It’s commonly served during the summer months in Spain, perfect for outdoor gatherings and family meals.
Nutrition Information
Calories: 698 kcal per serving
Fat: 41 g
Carbs: 46 g
Protein: 22 g
Sodium: 800 mg
Quick Facts
Prep Time: 10 min
Cook Time: 35 min
Total Time: 45 min (plus chilling time)
Servings: 2
Difficulty: ⭐⭐ (Easy)
Storage and Reheating Tips
Store leftover Ensalada Campera in an airtight container in the fridge for up to 2 days. This salad actually tastes better the longer it sits, so feel free to make it ahead!
Serving Suggestions
This salad pairs beautifully with a light white wine or refreshing iced tea. For added flavor, serve it with crusty bread or a side of grilled vegetables.
Common Mistakes
Not letting it chill: This salad benefits from some chilling time to let the flavors meld. Don’t skip this step!
Overcooking the potatoes: Make sure the potatoes are tender but not mushy for the best texture.
Recipe Variations
Vegan: Skip the eggs and tuna, and add chickpeas or tofu for protein.
Gluten-Free: This recipe is naturally gluten-free, so no substitutions needed.
Low-Carb: You can skip the potatoes and add extra veggies like zucchini or cucumber.
Frequently Asked Questions
Can I use fresh tuna instead of canned?
Yes, you can use fresh grilled tuna, but canned tuna gives it that authentic flavor.
Can I make this salad ahead of time?
Absolutely! Make it the day before to allow the flavors to develop even more.
Ingredients
- 250 g potatoes
- 100 g onion
- 1 red bell pepper
- 1 tomato
- 2 eggs
- 40 ml extra virgin olive oil
- ½ teaspoon sweet paprika (optional)
- Salt
- Black pepper
- 130 g canned tuna
- 50 g olives
Instructions
Step 1: Cook the potatoes in salted water for 30 minutes, or until tender.
Step 2: Meanwhile, chop the onion, bell pepper, and tomato into small pieces.
Step 3: Boil the eggs for 10 minutes, cool them in ice water, and peel them.
Step 4: Prepare the dressing with olive oil, paprika, salt, and pepper, and mix well.
Step 5: Peel and chop the potatoes into cubes and place them in a large bowl.
Step 6: Add the onion, bell pepper, tomato, chopped eggs, tuna, and olives.
Step 7: Pour the dressing over the salad, mix well, and refrigerate until serving time.
