The first step to cooking an ensalada campera, and almost the only ‘complex’ one, is cooking the potatoes and eggs. To do this, wash the potatoes before cooking them in a pot or saucepan with plenty of salted water. They can also be steamed. Water is more practical because we can use it to cook the eggs at the same time.
After 9-12 minutes of cooking, remove the eggs and let them cool a little before peeling them.
Continue cooking the potatoes until you can pierce them with a knife without difficulty. The important thing is that they are not raw or too hard, although, again, you can adjust the consistency to your taste. Drain and leave to cool until you can peel them without scalding.
Wash the peppers well, open them up and remove the seeds. Cut them into cubes or strips. Finely chop the spring onions and chop the tomatoes to taste. Combine all the ingredients in a bowl, add the olives cut in half, add the potatoes, season lightly with salt and pepper and mix.
Prepare the vinaigrette by emulsifying the oil with the vinegar, lemon juice and salt and pepper to taste. Serve the drained tuna or bonito spread on top, add the peeled and chopped eggs and season to taste.
You can also simply mix the tuna and egg with everything else, although the presentation is a little less elegant. However, it is very tasty, as the ‘mix and match’ effect is crucial in this salad.
ACCOMPANYING ENSALADA CAMPERA
One usually eats the salad as a main dish. It is accompanied by some good bread on the table and maybe some gazpacho or salmorejo, if we have some available. It can be left in the fridge, although it is better not to serve it too cold, otherwise the flavours will spoil.