First, peel and cut the potatoes into bite-sized pieces. Boil them until soft. Dice the tomatoes finely, cut the onion into thin wedges and finally chop the green pepper into small pieces. Mix all these vegetables and add the potatoes. Prepare the dressing in a jar by mixing the Spanish olive oil, vinegar, crushed garlic (if required), salt and black pepper, and pour it over the salad.
Preparation: Sonia Fuentes/©ICEX.