Rating: 4.5 stars
22 Ratings
  • 5 star values: 14
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 0

Also called ensalada campera, it's a nice change from mayo based potato salad.

Recipe Summary

prep:
30 mins
cook:
20 mins
additional:
2 hrs
total:
2 hrs 50 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place egg in a saucepan, and cover with cold water. Bring water to a boil, and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, and peel. Cut eggs into quarters, and set aside.

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  • Meanwhile, bring a large pot of salted water to a boil. Add potatoes, and cook until tender but still firm, about 15 minutes. Drain, and transfer to a large bowl.

  • Toss potatoes with eggs, bell peppers, onion, tomato, tuna, green olives, olive oil, and vinegar. Season to taste with salt. Refrigerate, and serve cold

Note

If you let it sit in the fridge overnight, the flavors will blend better, but add the tomato just before serving, so it doesn't end up mealy.

Nutrition Facts

377 calories; protein 16.8g; carbohydrates 41.9g; fat 16.3g; cholesterol 192.3mg; sodium 764.1mg. Full Nutrition
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