Potato salad with eggs and tuna
6 servings
45 minutes
An easy salad to make in a hurry. The recipe can be supplemented and changed depending on what is in the fridge: instead of tuna, take pink salmon, instead of vinegar - lemon juice, add a spoon of mild mustard, add any lettuce leaves or green peas. Please note that we boil the potatoes in milk - this way even an old tuber becomes more tender.
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 soft. Drain the water. Let cool, peel, and slice.
- Potato: 1 kg
- Milk: 2 tablespoons
- Salt: to taste
2
During this time, you will be able to boil eggs hard and slice them. Finely chop the onion and parsley, and break the tuna into pieces after draining the oil from the can.
- Chicken egg: 3 pieces
- Spring onion: 20 g
- Parsley: 20 g
- Canned tuna in oil: 300 g
3
Transfer the potatoes to a bowl along with the slices of tuna and the egg.
- Potato: 1 kg
- Canned tuna in oil: 300 g
- Chicken egg: 3 pieces
4
Whisk vinegar with salt and pepper and pour it over the potatoes. Drizzle with oil and sprinkle with chopped herbs. Gently mix the salad and let it cool before serving.
- White wine vinegar: 3 tablespoons
- Salt: to taste
- Ground black pepper: to taste
- Sunflower oil: 6 tablespoons
- Parsley: 20 g
