Spring potato salad with tuna
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Red potatoes, med. sized |
| 6 | tablespoons | Flaked white tuna |
| 2½ | tablespoon | White wine vinegar, divided |
| 6 | tablespoons | Olive oil |
| 3 | Eggs, hard boiled & peeled | |
| ⅓ | cup | Onion, thinly sliced |
| 2 | tablespoons | Fresh parsley, minced |
Directions
Cook potatoes in a large pot of boiling salted water until tender, about 35 minutes. Cool, then peel and cut into ¼" rounds.
Combine tuna and 1½ tsp vinegar in a small bowl. Whish oil and the remaining vinegar in another small bowl, add 1 hard cooked egg yolk and mash to blend. Season with salt & pepper to taste.
Thinly slice remaining two eggs and the egg white. Arrainge ½ of the potato slices in a shalow serving dish. Season with salt & pepper.
Top with ½ of the onions, egg slices, tuna, and parsley. Drizzle half of the vinegrette over and repeat the layering. drizzle with the remaining vinegrette. Serve slightly chilled.
From: Bon Appetit, May 1995, 'The Mediterranean, A Delicious Voyage of Discovery' (Malaga) Typed by: Bob 8-{) Submitted By ROBERT WHITE On 04-22-95