Another summer classic: Ensalada Campera (country salad), just like the abuela (granny) used to make it.
Ingredients (for four people)
1 Kg (2.2 pounds) potatoes (medium size)
1 italian green pepper
1/2 small onion
2 hard boiled eggs
2 tablespoons of vinager
5 tablespoons of olive oil
1 tin of tuna
Start by washing the potatoes and boiling them for about 20 minutes, or until tender. At the same time place the egg in cold water in a separate saucepan and count 10 minutes from the moment it starts boiling. While you let both the potatoes and the egg cool down you can chop up the cucumber, green pepper, and tomatoes into cubes, and then chop the onion very thinly. If you wish to use tuna it can be added at this point, using a fork to break it into smaller pieces while taking it out of the tin. When the egg and potatoes are cold enough to handle, peel them, chop up the egg white into small cubes and slice the potatoes into 1/2 cm (quarter inch) wide slices. Place all the ingredients in a largish dish and sprinkle with salt. Place the dish in the fridge for at least an hour so the salad is cold. Just before serving prepare the dressing: crumble the egg yolk into a bowl, add the vinager and finally add the olive oil slowly while mixing it with a small whisk. Pour the dressing over the salad and toss it.
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