Name: Ensalada Campera Country Style Potato Salad
Prep time: 20 min
Cook time: 12 min
Total time: 1 h 30 min
Yield: 6 servings
Cuisine: Spanish
Ingredients: 1 lb baby potatoes, halved; 1 red bell pepper, diced; 1 green bell pepper, diced; 1 small red onion, thinly sliced; 1 cup cherry tomatoes, halved; 1/4 cup pitted green olives, chopped; 2 hard-boiled eggs, chopped; 2 tbsp fresh parsley, chopped; 1/4 cup extra-virgin olive oil; 2 tbsp red wine vinegar; 1 garlic clove, minced; 1 tsp Dijon mustard; Salt and pepper to taste

Instructions

In a large pot, bring salted water to a boil. Add the halved baby potatoes and cook until tender but still firm, about 10-12 minutes. Drain and let cool slightly.
In a small bowl, whisk together the olive oil, red wine vinegar, minced garlic, Dijon mustard, salt, and pepper to make the dressing. Set aside.
In a mixing bowl, combine the cooked potatoes, diced red bell pepper, diced green bell pepper, sliced red onion, cherry tomatoes, chopped green olives, chopped hard-boiled eggs, and fresh parsley.
Pour the dressing over the potato mixture and gently toss until everything is well coated.
Taste and adjust the seasoning with salt and pepper if needed.
Cover the bowl with plastic wrap and refrigerate for at least an hour to allow the flavors to meld together.
Before serving, give the salad a final toss and garnish with a bit more fresh parsley for a pop of color.

Ingredients

Instructions

Nutrition Facts

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