Potato salad with tuna, corn and cherry tomatoes

Name: Potato salad with tuna, corn and cherry tomatoes
Ingredients: 5 medium potatoes (750 g); 1500 ml water; 1 can Rio Mare tuna (160 g); 45 g canned corn; 1 teaspoon salt; 1/2 teaspoon ground white pepper; 45 g sour cream; 7 cherry tomatoes (105 g); 1 g dried dill

Salad - Potato salad with tuna, corn and cherry tomatoes by Lelia N. - Recipia

Potato salad with tuna, corn and cherry tomatoes holds its shape better if you let the potatoes cool before cutting them. It’s creamy, with tender potatoes, finely flaked tuna and finely chopped tomatoes bound with sour cream. I choose waxy potatoes so they don’t break apart when I mix everything together. Prep: 15 minutes. Cook: 25 minutes. Rest: 50 minutes. Total time: 90 minutes. Servings: 4. About 215 kcal and 12 g protein per serving.

Ingredients

5 medium potatoes (750 g)
1500 ml water
1 can Rio Mare tuna (160 g)
45 g canned corn
1 teaspoon salt
1/2 teaspoon ground white pepper
45 g sour cream
7 cherry tomatoes (105 g)
1 g dried dill

Preparation

1. Put 1500 ml water and the whole unpeeled potatoes in a pot. Boil them for 25 minutes, until the tip of a knife slides easily into them. 2. Drain the potatoes and let them cool for 20 minutes, then cut them into cubes. 3. Drain the oil from the tuna and flake it with a fork. Drain the corn. 4. Put the potatoes, tuna and corn in a bowl. Add the salt, white pepper, sour cream and very finely chopped cherry tomatoes, then mix well. 5. Cover the bowl and refrigerate the salad for 30 minutes. Sprinkle with the dried dill before serving.

Notes

You can add 20 g finely chopped red onion; the sour cream means the dish contains dairy. Potatoes of a similar size cook more evenly. Drain the tuna and corn well, because any liquid left behind will make the mixture soft. You can make the salad a few hours ahead and keep it covered in the fridge for up to 3 days; when I make a larger batch, I double everything, not just the potatoes. Serve it with toast.

Frequently asked questions

Why did the potatoes fall apart?

Floury potatoes break apart more easily; red potatoes with firm flesh hold their shape better. If you boil them peeled and cut, make cubes about 2 cm across.

Can I use tuna in spring water?

Yes, replace the can of tuna in oil with a can of tuna in spring water, about 120 g drained.

What should I do if the salad seems too dry?

Stir in 1 more tablespoon of sour cream, mixing gently so you don’t mash the potato cubes.