Having potatoes at home is always a success, since they offer us a thousand and one possibilities when cooking. My proposal in recipes is to prepare a salad that can be taken tempered or cold and that is ideal for both a light dinner and for a meal accompanied by some grilled steak or a good piece of vegetable quiche. I hope it is to your liking And do not forget to visit my blog target = _blank rel = NOFOLWLOS SWEET SWEETS OF CUCA to find a delicious dessert with which to accompany this salad. Continue reading and discover with me how to make a potato salad with tuna and vegetables, you will love it!
| 🚻 4 Diners | 🕘 30m | 🍵 Enfarastadad Low | 🤯 |
| Ingredients to make potato salad with tuna and vegetables: |
| 1 kilogram of potatoes. ground black |
| ADDITIONAL CHARACTERISTICS: Cheap cost, boiled |
Ingredients to make potato salad with tuna and vegetables:
1. We peel and split the potatoes in pieces. We put them in a pot with water on the fire and when they are soft (without being passed but we get rid of) we put them to drain and reserve.
2. apart, to continue with the elaboration of the potato salad, tuna and vegetables, in a saucepan we put the eggs and water to cover them. We put them on the fire and when they break boil we keep them 5 to 7 minutes. We remove, drain the hot water and cover them with cold water. After a few minutes we peel, chop the cooked eggs and reserve.
3. We peel and chop the onion. Then, we chop the red pepper and set the olives into slices. Likewise, we drain the tuna.
4. In a large salad bowl we put the drained tuna and crumble it a bit if we consider it necessary. We add the potatoes, eggs, onion, pepper and olives. Then, we season with salt, pepper and a stream of olive oil, move well so that the ingredients and the dressing are mixed, and we can enjoy!
Trick: My trick to be very soft is to add the potatoes when they are still hot. It gives a great salad texture.
5. This potato salad with tuna and vegetables is very warm and cold, so if you have something left over it in a well-covered container and you can take it on another occasion. It can be served as an entree to precede a spinach and cheese lasagna, for example, or accompanying any meat or fish, such as hake to the Valencian.
