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.
FlorianShared by @florian
193 kcal
12 g
22 g
8.5 g
23% RI
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Cook the whole potatoes in boiling water until tender, then drain, peel, and cut into cubes.
20 minHard-boil the eggs, cool under cold running water, peel, then cut into wedges or pieces.
10 minDrain the corn and tuna; slice the olives into rounds.
5 minIn a large bowl, combine the potatoes, corn, olives, tuna, and eggs.
2 minDress with the mustard–mayo vinaigrette (sub-recipe) and toss gently. Serve chilled.
1 minFinely slice the red onion and chop the parsley.
In a bowl, mix the mustard and mayonnaise until smooth.
Drizzle in the olive oil and hazelnut oil while whisking to emulsify.
Squeeze the lemon and add the juice with the balsamic vinegar and liquid Maggi, then pepper to taste.
Fold in the onion and parsley, taste, and adjust if needed.
8% RI
2% RI
12% RI
12% RI
39% RI
17% RI
47% RI
21% RI
19% RI
34% RI
8% RI
24% RI
20% RI
46% RI
29% RI
16% RI
4/4 ingredients estimated. Values estimated from the USDA FoodData Central database. They vary with the products and cooking used.
