Spanish peasants created this salad in the 1800s because potatoes were cheaper than bread for soaking up olive oil.
Country Salad
Dive into a delightful Country Salad that celebrates the humble potato! This vibrant dish is easily tailored to your taste, featuring crispy bacon, fresh herbs, and a zesty dressing that brings everything to life. Perfect for picnics or cozy gatherings, this salad is a crowd-pleaser for any season!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
The Story
This rustic Spanish ensaladilla rusa landed in Mediterranean kitchens during the 1960s tourism boom when French Riviera vacationers demanded their beloved salade niçoise but Spanish cooks only had potatoes, not green beans—so they created this potato-heavy cousin that's basically Nice meets Andalusia in a bowl that accidentally became more satisfying than the original.
Regional Twist
In Valencia's coastal towns, they swap the canned tuna for fresh anchovy fillets and add roasted red bell peppers instead of raw ones, creating a smoky depth that transforms this simple salad into proper tapas bar territory.
📝 Ingredients
Shopping List
- canned tuna or fish (to taste)
- 500 g medium potatoes
- 2 medium medium tomatoes
Pantry Items
Amounts also listed in instructions below
- extra virgin olive oil (to taste)
- green bell pepper (to taste)
- hard-boiled eggs (to taste)
- onion (to taste)
- Pepper
- red bell pepper (to taste)
- Salt
- sherry vinegar (to taste)
👨🍳 Instructions
- 1
Wash and boil 500 g of medium potatoes in plenty of salted water for 15 minutes or until tender. Reserve in a bowl until warm.
- 2
Meanwhile, chop the vegetables: 1 red bell pepper, 1 green bell pepper, 2 medium tomatoes, and 1/2 onion. Place in a bowl, salt, and let sit for about 15 minutes.
- 3
Once the potatoes have cooled, peel and cut them into bite-sized pieces. Combine them with the vegetables in the bowl and mix. Season with salt and pepper, then add 1 part sherry vinegar and 2 parts extra virgin olive oil. Mix and let rest for another 15 minutes before serving.
- 4
Serve with canned tuna or fish and 2 hard-boiled eggs. Enjoy!
💡 Pro Tips
- ✓Boil potatoes with skins on in 2% salted water (20g salt per liter) to prevent waterlogging and maintain firm texture, as the skin acts as a barrier preventing excess moisture absorption.technique2% salinity
- ✓Salt chopped vegetables 15 minutes before mixing to draw out excess moisture through osmosis, preventing the salad from becoming watery and concentrating flavors by up to 30%.timing15 minutes
- ✓Dress potatoes while still warm (around 140°F) because heat opens starch granules, allowing better vinaigrette absorption and creating more cohesive flavor integration.timing140°F
- ✓Use a 1:2 ratio of acid to fat in your vinaigrette but add it gradually while tossing to create a stable emulsion that coats ingredients evenly without pooling.technique1:2 ratio
- ✓Cut potatoes to 3/4-inch pieces maximum so the surface area to volume ratio allows proper seasoning penetration while maintaining structural integrity when mixed.technique3/4-inch pieces
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Spanish peasants created this salad in the 1800s because potatoes were cheaper than bread for soaking up olive oil.
Country Salad
Dive into a delightful Country Salad that celebrates the humble potato! This vibrant dish is easily tailored to your taste, featuring crispy bacon, fresh herbs, and a zesty dressing that brings everything to life. Perfect for picnics or cozy gatherings, this salad is a crowd-pleaser for any season!
The Story
This rustic Spanish ensaladilla rusa landed in Mediterranean kitchens during the 1960s tourism boom when French Riviera vacationers demanded their beloved salade niçoise but Spanish cooks only had potatoes, not green beans—so they created this potato-heavy cousin that's basically Nice meets Andalusia in a bowl that accidentally became more satisfying than the original.
Regional Twist
In Valencia's coastal towns, they swap the canned tuna for fresh anchovy fillets and add roasted red bell peppers instead of raw ones, creating a smoky depth that transforms this simple salad into proper tapas bar territory.
📝 Ingredients
Shopping List
- canned tuna or fish (to taste)
- 500 g medium potatoes
- 2 medium medium tomatoes
Pantry Items
Amounts also listed in instructions below
- extra virgin olive oil (to taste)
- green bell pepper (to taste)
- hard-boiled eggs (to taste)
- onion (to taste)
- Pepper
- red bell pepper (to taste)
- Salt
- sherry vinegar (to taste)
👨🍳 Instructions
- 1
Wash and boil 500 g of medium potatoes in plenty of salted water for 15 minutes or until tender. Reserve in a bowl until warm.
- 2
Meanwhile, chop the vegetables: 1 red bell pepper, 1 green bell pepper, 2 medium tomatoes, and 1/2 onion. Place in a bowl, salt, and let sit for about 15 minutes.
- 3
Once the potatoes have cooled, peel and cut them into bite-sized pieces. Combine them with the vegetables in the bowl and mix. Season with salt and pepper, then add 1 part sherry vinegar and 2 parts extra virgin olive oil. Mix and let rest for another 15 minutes before serving.
- 4
Serve with canned tuna or fish and 2 hard-boiled eggs. Enjoy!
💡 Pro Tips
- ✓Boil potatoes with skins on in 2% salted water (20g salt per liter) to prevent waterlogging and maintain firm texture, as the skin acts as a barrier preventing excess moisture absorption.technique2% salinity
- ✓Salt chopped vegetables 15 minutes before mixing to draw out excess moisture through osmosis, preventing the salad from becoming watery and concentrating flavors by up to 30%.timing15 minutes
- ✓Dress potatoes while still warm (around 140°F) because heat opens starch granules, allowing better vinaigrette absorption and creating more cohesive flavor integration.timing140°F
- ✓Use a 1:2 ratio of acid to fat in your vinaigrette but add it gradually while tossing to create a stable emulsion that coats ingredients evenly without pooling.technique1:2 ratio
- ✓Cut potatoes to 3/4-inch pieces maximum so the surface area to volume ratio allows proper seasoning penetration while maintaining structural integrity when mixed.technique3/4-inch pieces