Appetizing Ensalada Campera Recipe

The Spanish salads have the power of transporting us to Andalusia with just one bite.

The ensalada campera, also known as country salad, is the perfect example of that.

In this article, we will show you how to prepare this recipe step by step, with some key information on storing, serving, and more.

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Background of the Dish

Ensalada campera is a traditional dish of Andalusian cuisine, believed to have originated in rural areas (campera refers to country), where farmers used available local ingredients.

For this reason, the salad is made with a mix of different ingredients that can be found in that region, such as potatoes, tomatoes, onion, peppers, and olives.

Canned tuna and eggs were the most recent ingredients added to the recipe since they were not used in the original version, but today they are and it makes this salad more filling.

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Things You’ll Need for Ensalada Campera

To make the ensalada campera you need potatoes, green beans, onion, bell pepper, tuna, and olive oil as the main ingredients.

Feel free to check other Spanish salad ideas, like the Spanish potato salad with beets or the Spanish rice salad.

Ingredients

• 500 gr potatoes
• 200 gr green beans
• 1 red onion
• 2 tomatoes
• 1 green pepper
• 1 can of tuna in olive oil (or vegetable oil)
• 3 eggs
• 1/2 cup (100gr) pitted black olives
• Salt to taste
• Extra virgin olive oil
• vinegar (optional)

How to Make Ensalada Campera – Step by Step Guide

1. The first step in this Spanish potato salad recipe is to wash the potatoes and cut them into medium-sized squares.

2. Now grab a large pot, and add the potatoes with salt and enough water to cover them. Bring to a boil and cook the potatoes until they are tender but still firm, for about 15 minutes. Then, drain them and let them cool.

3. Then, grab a separate pot to boil the eggs for about 10 minutes until they are well cooked. Then, cool them under cold water, peel, and cut them into slices. Set aside.

4. In the meantime, clean and cut the green beans into pieces of about 2 to 3 centimeters. Cook them in salted water for about 7 minutes, until they are tender but still crisp. Drain and cool quickly by submerging in cold water.

5. After that, peel and chop the red onion into small pieces. Wash and cut the tomatoes into cubes (you can remove the seeds and skin too). Wash and cut the green pepper into thin strips, also remove the seeds.

6. Grab a large salad bowl and combine the cooked potatoes, green beans, diced onion, diced tomatoes, and green bell pepper. Also, add the shredded tuna and black olives to taste (you can cut them in half).

7. For the next step on this country salad add the egg slices to the salad.

8. Then, season the Spanish salad with salt to taste and drizzle generously with extra virgin olive oil. You can add a little vinegar to give it an acid touch (optional).

9. For the final step, just mix all the ingredients well so that the flavors get integrated. Let the country potato salad rest in the fridge for 1 hour before serving.

Substitution of Ingredients

When it comes to salad recipes from Spain, the ensalada campera is the one where you can play the most with the ingredients.

Potatoes are the only ingredient that you shouldn’t change, but you can make replacements for the others.

For example, instead of tuna you can use any type of canned seafood, or even cooked salmon can work.

Instead of green bell pepper, you can add red or yellow, and the same changes apply to the onion.

You can add a few tablespoons of mayonnaise or cream cheese to the dressing of this Spanish potato salad with tuna for more creaminess.

Tips on Serving Ensalada Campera

The ensalada campera is known as a Spanish summer salad, but you can enjoy it all year round.

This simple Spanish salad is commonly served as a side dish to other main dishes like chicken skewers, roasted beef, or basically anything.

However, if you serve a larger portion, you can serve it as a main dish because this is one of those Spanish-style salads with all the ingredients you need to fill you up (vegetables, protein, and more).

Besides that, you can do like other traditional Spanish salads and serve it as a tapa: just toast your favorite bread with olive oil and garlic and serve it with a small portion of this ensalada campera.

How to Store Ensalada Campera

Once you finish making this ensalada de verano, you can store it in the fridge for up to 3 days.

Just place the traditional Spanish salad in a covered container (with a lid, plastic wrap, or a clean plastic bag), and then you can take it to the fridge.

We don’t recommend storing Spanish potato salad in the freezer for too long, but you can keep it there for up to 15 days.

Then, let the ensalada campera thaw in the fridge the night before serving it.

Recipe Card: Ensalada Campera

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