Potato and Tuna Salad

Name: Potato and Tuna Salad
Ingredients: 6 medium potatoes; 3 eggs; 1 can of tuna in oil approximately 165 g; 3 red onions; 2 tablespoons of olive oil; 6 tablespoons of apple cider vinegar; 1-2 tablespoons of mustard; lemon.

Salad - Potato and Tuna Salad by Miruna G. - Recipia

To prepare a delicious potato salad with tuna, we will start by organizing our ingredients and preparing the dressing that will give a special taste to our dish. The first step is to make a simple yet savory dressing from 2 tablespoons of olive oil, 6 tablespoons of apple cider vinegar, and 1 1/4 tablespoons of mustard. This dressing will add a note of acidity and a distinct flavor to the salad, and I prefer it to be a bit tangy. From the moment we prepare the dressing, we will ensure that all the flavors blend perfectly. So, we mix the oil, vinegar, and mustard well in a small bowl and let it sit at room temperature to allow the flavors to combine while we boil the potatoes. In the meantime, we take care of the onion. We peel it and slice it thinly, then sprinkle it with salt. This simple trick will help to reduce the sharpness of the onion, making it more pleasant in our combination. The onion set aside will start to release its juices, and we will obtain a delicate and sweet flavor. After preparing the onion, we turn our attention to the potatoes. We peel the potatoes, cut them into equal-sized pieces for even cooking. Then, we put them to boil in a pot with cold water and a pinch of salt. Boiling the potatoes takes between 15 and 20 minutes, depending on the size of the pieces, until they become tender but not falling apart. Once they are boiled, we drain them and let them cool slightly. Meanwhile, we boil a few eggs. These are essential to add a creamy texture to our salad. We boil the eggs for 10 minutes to achieve a firm yolk, then peel them and slice them into rounds. Once all the ingredients are prepared, we proceed to mix. In a large bowl, we carefully combine the boiled potatoes with the sliced eggs, the drained onion, and the canned tuna. It is important to mix gently so as not to break the potatoes, as we want the salad to have a pleasant texture. After we have made the mixture, we add salt and pepper to taste, then pour in the previously prepared dressing. We mix gently so that the dressing evenly coats all the ingredients. Our salad is now ready to serve! It can be eaten immediately or left in the fridge for a few hours to intensify the flavors. Serve this salad as an appetizer or as a main dish, alongside a slice of fresh bread.