Florian
Shared by @florian
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Tuna potato salad
Composed salad of potatoes with tuna, corn, green olives and hard-boiled eggs, bound with a mustard–mayo vinaigrette made with oils. Serve well chilled.
Steps
- 1
Cook the whole potatoes in boiling water until tender, then drain, peel, and cut into cubes.
20 min - 2
Hard-boil the eggs, cool under cold running water, peel, then cut into wedges or pieces.
10 min - 3
Drain the corn and tuna; slice the olives into rounds.
5 min - 4
In a large bowl, combine the potatoes, corn, olives, tuna, and eggs.
2 min - 5
Dress with the mustard–mayo vinaigrette (sub-recipe) and toss gently. Serve chilled.
1 min
For Mustard–Mayonnaise Vinaigrette
- 1
Finely slice the red onion and chop the parsley.
- 2
In a bowl, mix the mustard and mayonnaise until smooth.
- 3
Drizzle in the olive oil and hazelnut oil while whisking to emulsify.
- 4
Squeeze the lemon and add the juice with the balsamic vinegar and liquid Maggi, then pepper to taste.
- 5
Fold in the onion and parsley, taste, and adjust if needed.
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