Potato Salad with Eggs and Tuna

Salads | French cuisine

⏳ Time

45 minutes

🥕 Ingredients

🍽️ Servings

Description

Instead of vinegar, you can use lemon juice. You can also add a spoonful of mild mustard to the salad.

Ingredients

Potato - 2 lbs
Milk - 2 spoons
Canned Mackerel in Oil - 10.6 oz
Scallions - 0.7 oz
Chicken Egg - 3 pieces
Parsley - 0.7 oz
Champagne Vinegar - 3 spoons
Safflower Oil - 6 teaspoons
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Place unpeeled potatoes in a pot with cold water, milk, and a pinch of salt. Bring to a boil and cook over medium heat for about half an hour, until the potatoes are tender. Drain the water. Allow to cool, then peel and slice.

Step 2

In the meantime, you can hard boil the eggs and slice them. Finely chop the onion and parsley, and break the tuna into pieces, draining the oil from the can first.

Step 3

Transfer the potatoes to a bowl along with the slices of tuna and the egg.

Step 4

Whisk the vinegar with salt and pepper and pour it over the potatoes. Drizzle with oil and sprinkle with chopped herbs. Gently toss the salad and let it cool before serving.