Country salad

Wash the potatoes and boil them in their skins in plenty of salted water. When they can be easily pierced with a fork, remove them from the water and let them cool. The cooking time will vary according to the size of the potatoes, more or less 20 min. If they are not soft, increase by 5 min and check. Repeat if necessary. Once cooked and tempered, remove the skins.

Boil the eggs in plenty of water for at least 10 min. Run them under cold water and peel them.

While the potatoes and/or eggs are cooking, we take the opportunity to chop and reserve the tomatoes, bell pepper and spring onion. I leave it in smaller pieces than the potatoes, but you can leave it the same size as the potatoes. Set aside in a large bowl or salad bowl.

Add the green and black olives (mine were pitted), corn, tuna and capers to the chopped and reserved vegetables.

Chop the potatoes at room temperature and the eggs and add to the previous mixture.

Mix all the ingredients in the salad bowl.

Add the EVOO, salt, pepper and oregano and mix again.

Let stand in the refrigerator for a while before eating if you prefer to eat fresh.