Ensalada Campera with Potatoes, Tuna and Eggs

What you need

• 4 medium potatoes, about 600 g (1 1/3 lb), scrubbed
• 3 eggs
• 2 ripe tomatoes
• 1 small onion
• 2 green Italian peppers, or 1 green bell pepper
• 100 g (3.5 oz) pitted green olives
• 200 g (7 oz) canned tuna in olive oil, drained
• 2 sprigs flat-leaf parsley, leaves chopped
• 4 tbsp extra virgin olive oil
• 1 tbsp sherry vinegar
• salt, to taste

Method

Restated from the original video

1. 1

   Put the whole potatoes in a pot, cover with cold water, add salt and boil until tender all the way through, about 30 min.

2. 2

   Put the eggs in a small pan of boiling water and cook for 10 min. Cool them under cold water.

3. 3

   Drain the potatoes. When they are cool enough to handle, peel them and cut them into medium dice.

4. 4

   Peel the eggs and dice them. Dice the tomatoes, onion and peppers, and halve the olives.

5. 5

   Flake the tuna into a large bowl. Add the potatoes, eggs, tomatoes, onion, peppers and olives.

6. 6

   Dress with the oil, vinegar and a pinch of salt, then toss gently so the potatoes do not break up.

7. 7

   Sprinkle with the parsley and chill for 30 min. Serve cold.

Imported from saboresdehoy.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.