Country salad, Spanish salad, summer or potato salad: different names that lead us to the same dish prepared with a base of potato cooked with vegetables, a generous dressing based on oil and vinegar and some good quality protein to finish (usually eggs, some canned fish, or a combination of both).
Its origin is not too clear, since its ingredients are common in all the gardens of the country during the hot months, and there are different versions not only in each region, but directly in each house. The temperature at which this salad is served and eaten can also vary: there are from those who take it directly from the fridge because the cold is part of the pleasure of eating it to those who prefer to let it warm up a bit to enhance the flavors of vegetables.
We could consider it a Pokémon evolution of dressing potatoes, which thanks to the addition of a generous amount of vegetables and eggs – and, if you like, canned tuna, bonito, melva, mackerel and even sardines in oil – can become a unique dish tasty, simple and fresh for when the heat hits. As at home we do not mind repeating food two days in a row, I usually prepare double the amount without tomato, and add this five minutes before serving the salad so that it does not remain blandurrio due to the cold and the vinaigrette.
The trick of seasoning the onion and peppers for a while before is not mandatory by any means, but it helps them become less aggressive for people who have a regular time when digesting them, and they also take a pickled point that I think makes them more tasty. It does not fall within the more canonical version, but sometimes I also like to add lettuce leaves or buds or green beans cooked very to the point, which provide freshness and a pleasant crunch; Pickles and the mixture of carrot and pickle for Murcian Russian salad are not canonical, or the piparras are deadly.
The one to cook the potatoes and peel the eggs.
For 4-6 people
- 6 medium potatoes (new or whatever you prefer to cook)
- ½ red pepper
- ½ green pepper
- 3 ripe tomatoes
- 1 spring onion or medium sweet onion
- 4 hard-boiled eggs
- A handful of olives to taste
- 2 cans of tuna or bonito in oil (optional)
- Extra virgin olive oil
- Vinegar to taste (from Jerez if you want stronger, apple for a milder version)
- Cook the potatoes in their skins for about 20 minutes, or until they are soft enough to pierce with a skewer.
- Cook the eggs for nine minutes in boiling water over low heat, cool them under running water and set aside.
- Prepare a vinaigrette by mixing vinegar, salt, pepper and olive oil to taste (it is advisable to be generous with everything, especially with the oil). Cut the peppers and onion into small cubes or strips and mix with the vinaigrette about 20 minutes before assembling the salad, so that they lose strength and are slightly vinegary.
- When the potatoes are warm and we can do it without burning, peel them. Dice or slice, whichever is preferred.
- Peel the eggs and cut them lengthwise into quarters or diced.
- Dress with the vinaigrette and its vegetables, half the eggs, the diced tomato and the olives and put in the fridge for about twenty minutes or half an hour to cool a bit and mix the flavors. After this time, stir, put the rest of the egg on top and serve, if you want with a splash of more oil to finish it off.
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