Traditional Spanish Country Salad

Place the unpeeled potatoes in a large saucepan. Cover with cold water, add a pinch of salt and bring to the boil. Simmer for 20-25 minutes or until tender when pierced with a knife.

Meanwhile, bring a separate saucepan of water to the boil and carefully add the eggs. Cook for 10 minutes, then drain and cool under cold running water. Peel and set aside.

Wash the tomato and deseed the green pepper. Finely chop the tomato, pepper and onion, and drain the tuna well.

Peel the cooled potatoes and cut into medium cubes. Add to a large bowl along with the chopped tomato, pepper, onion, olives and flaked tuna.

Chop the hard-boiled eggs into quarters or slices, then add to the bowl.

In a small bowl, whisk together the extra-virgin olive oil, white wine vinegar and salt to taste.

Pour the dressing over the salad and gently toss to coat all the ingredients.

Cover the bowl with cling film and chill in the fridge for at least 30 minutes before serving.