Spanish tuna and potato salad (ensalada campera)

Name: Spanish tuna and potato salad (ensalada campera)
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 1½ lb Yukon Gold potatoes, cut into 1-inch chunks; 1½ tsp salt, divided; 4 large eggs; ¼ cup olive oil; 2 tbsp red wine vinegar; ¼ tsp black pepper; 1 green bell pepper, diced; ½ red onion, finely chopped; 2 Roma tomatoes, diced; 2 cans canned tuna, drained; 1 can black olives, drained; 2 tbsp fresh parsley, chopped (optional)

Tender potatoes, tuna, eggs, peppers and olives in a sharp olive oil dressing, a Spanish summer lunch that tastes even better the next day.

40 min total
20 min hands-on
Anyone can make this
Serves 4
About $3.33 a serving
450 calories
Good the next day
Gluten-free
Dairy-free

Dolly says: Make the full amount. It’s just as good for lunch the next day.

Ingredients

For 4 servings.

1½ lb Yukon Gold potatoes, cut into 1-inch chunks
4 large eggs
1 green bell pepper, diced
½ red onion, finely chopped
2 Roma tomatoes, diced
2 cans canned tuna, drained
1 can black olives, drained
2 tbsp fresh parsley, chopped (optional)

From your pantry

1½ tsp salt, divided
¼ cup olive oil
2 tbsp red wine vinegar
¼ tsp black pepper

Each serving has about 450 calories, 24 g protein, 38 g carbs and 24 g fat, and costs about $3.33 at typical US grocery prices. Both are estimates from what the recipe uses.

Missing something?

No Yukon Gold potatoes? Russet potatoes or red potatoes work.
No green bell peppers? Red bell peppers or yellow bell peppers work.
No red onions? White onions or yellow onions work.
No canned tuna? Canned salmon works.
No fresh parsley? Cilantro works.

Steps

Tap an underlined word for a quick explanation.

Put the potato chunks in a pot, cover with cold water by an inch and add 1 teaspoon salt.
on high, then gently lower in the eggs with a spoon and turn the heat to medium.
High heat
Dolly’s tip: Lower them in slowly so they do not crack on the bottom of the pot.
11 to 12 minutes, until a knife slides into a potato with no resistance.
Medium heatTimer: 11 min 30 sec
Food safety: For the safest eggs, cook until the whites are fully set and the yolks begin to thicken. Dishes made with eggs are done at 160°F.
Lift the eggs into a bowl of cold water. the potatoes and spread them on a plate to cool for 10 minutes.
Timer: 10 min
the oil, vinegar, pepper and the rest of the salt in a big bowl. Add the warm potatoes and gently.
Dolly’s tip: Warm potatoes soak up the dressing, so every bite is seasoned all the way through.
the bell pepper, the onion and dice the tomatoes, then add them to the bowl.
Flake in the tuna in big chunks, add the olives and everything together gently.
Food safety: Rotisserie chicken, deli meat, canned tuna and cooked shrimp are already cooked. Keep them cold until you use them, and heat them until steaming hot if the recipe warms them.
and quarter the eggs, set them on top and scatter the parsley.
Dolly’s tip: It keeps 3 days in the fridge and needs no reheating, so it is perfect for work. Let it sit out 10 minutes before eating so the olive oil softens.