Ensalada Campera / Summer Potato Salad

Food and recipe styling Frank Camorra / Photography Manja Wachsmuth

	750g Perla potatoes, washed but not peeled
	6 ripe tomatoes, peeled, seeded, roughly chopped (see note)
	3 green peppers, seeded, de-stemmed, diced into 1cm squares
	1 red onion, chopped into a large dice
	200g green pitted olives
	2 tablespoon chopped parsley
	150ml olive oil
	100ml aged sherry vinegar
	6 eggs, soft-boiled, peeled
	1 x 180g tin Spanish tuna

1.	Put the potatoes in a saucepan and cover with cold water.
2.	Add a pinch of salt, bring to the boil and gently boil for 15 minutes or until soft when prodded with a skewer.
3.	Drain and allow to cool enough to handle. Peel and cut into 1cm rounds.
4.	Put the tomatoes, peppers, onion, green olives, parsley, olive oil and sherry vinegar in a bowl.
5.	Mix well and season with salt. Toss through the potatoes.
6.	Cut the eggs in half or into quarters and arrange them over the salad.
7.	Lay slices of canned tuna over the top.