Friday, May 24 2024

Looking for a fresh and mouthwatering recipe for a quick but nutritious lunch?

Potato and tuna salad with hard-boiled eggs will be a great idea!


An ideal one-pot meal in any season of the year, even on hot days.

Let’s find out together how to prepare it.

 

 

SERVINGS:4

INGREDIENTS:

  • 2 pounds of potatoes
  • 4 hard-boiled eggs
  • 5 oz of tuna in oil
  • black olives to taste
  • parsley to taste
  • extra virgin olive oil to taste
  • salt and pepper to taste

 

METHOD:

The first thing to do to prepare the potato and tuna salad with hard-boiled eggs is to start with the potatoes, which will have to be washed under cold running water so as to remove any remaining soil and then boiled in plenty of salted water. You will need to cook them for about 30-40 minutes or until the tip of a knife fits smoothly into the center of the potato,

Now turn your attention to the eggs, which should be cooked in water until firm.

When the potatoes are ready let them cool and then peel off the outer skin before cutting them into chunks. The size and shape of the chunks depends on your taste.

To the diced potatoes you can now add tuna, in my case in oil that I drained so as to remove excess oil.

Also add a handful of black olives.

When the eggs are well hard-boiled let them cool, remove the outer shell and then divide them into quarters directly inside the bowl in which you added the other ingredients.

Now it is time to start preparing the dressing with which to dress your salad. Start with the parsley, which should be washed, blotted with a dry cloth and then chopped with a knife, more or less finely according to your taste.

Add the parsley inside a bowl and pour in extra virgin olive oil.

Now is the time to add a spicy note with grated black pepper. Alternatively, you could also use chili pepper.

Salt to your taste and then stir with a teaspoon so that the sauce is smooth.

The resulting dressing should be poured inside the bowl over the other ingredients.

All that remains is to stir so that all the ingredients are well sprinkled with the dressing.

Let your potato salad rest for about half an hour and it will be ready to take to the table.

TIPS

You can enrich this salad in so many ways, such as adding green beans or tomatoes.

STORAGE

Potato and tuna salad will keep for 2 days in the refrigerator inside an airtight container.

Let it stand at room temperature for about 30 minutes before bringing it to the table again.

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