Spanish country salad with potatoes and eggs (Ensalada campera)
This colourful and summery salad has never left anyone indifferent! The Spanish Rustic Salad with potatoes, eggs and peppers is one of the classic salads in Spain. This salad is of course very tasty (I wouldn't even make it myself, and I wouldn't suggest it to you), and it can be used as a full meal or as a side dish for meat or fish dishes.
The salad is easy to make in no time at all. The highlight of almost all Spanish salads is the dressing. Once you've tasted this salad dressing, you'll want to use it with all your salads. The dressing itself is quite basic - olive oil mixed well with white wine vinegar, and voila - a fantastic salad dressing! The proportions of olive oil and vinegar can be varied to suit your taste, as some people prefer a more acidic dressing and others a milder one. In my personal opinion, it is the white wine vinegar that gives the salad a particularly good flavour and aroma.
The salad is easy to make in no time at all. The highlight of almost all Spanish salads is the dressing. Once you've tasted this salad dressing, you'll want to use it with all your salads. The dressing itself is quite basic - olive oil mixed well with white wine vinegar, and voila - a fantastic salad dressing! The proportions of olive oil and vinegar can be varied to suit your taste, as some people prefer a more acidic dressing and others a milder one. In my personal opinion, it is the white wine vinegar that gives the salad a particularly good flavour and aroma.
Ingredients
- Potatoes: 6 small ones of the same size
- Tomatoes: 2 medium
- Red onions: 0,5 medium
- Oggs: 2 (hard-boiled)
- Red peppers: 0,5
- Green peppers: 0.5
- pitted black olives: 1 handful
- olive oil: 6 tbsp
- white wine vinegar: 2 tbsp
- salt
- fresh dill and parsley
- 1. First, boil the potatoes with the peel on, or place them in a heatproof dish, cover with double plastic wrap and microwave at maximum temperature for about 6 minutes.
- 2. Then cool the potatoes, peel them, cut them into larger cubes and place them in a bowl.
- 3. Cut the peppers into larger cubes and place them in a bowl with the potatoes.
- 4. Cut the tomatoes into slices and place them in the same bowl.
- 5. Chop the onion and place in the same bowl.
- 6. Whisk the olive oil with the vinegar (it should make a whitish dressing) and pour over the salad, season with salt.
- 7. Toss the salad gently and place it on a large plate.
- 8. Peel the eggs, slice each egg and place on the salad. Arrange the olives on the salad as well.
- 9. Finally, sprinkle the salad with chopped dill and parsley. Enjoy!
Recipe Directions
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