Country Tuna Salad with Eggs and Potatoes
An ultimate Country Tuna Salad made of cooked and raw veggies, hard-boiled eggs, briny tuna and simple dressing makes this recipe a perfect spring salad. A delicious salad to combine lots of ingredients balanced with some sour capers, smoked paprika dressing, and fresh herbs.
Large cutting board
- 2 canned tuna
- 5 eggs
- 4 potatoes
- 5 dried tomatoes
- 1 tbsp capers
- 1 tbsp herbs
- green leaves
- 4 tbsp olive oil
Preheat the oven at 400 F (200C) and roast potatoes for about 30 minutes, or until soft and golden brown.
While the potatoes are cooking, place the eggs in a pot and cover with cold water. Bring to boil and boil the eggs for some 8 minutes. Remove from the pot and place the hard-boiled eggs in an ice bath for some minutes. Peel the skin off and cut quarters.
Take a bowl and start combining all the ingredients: green leaves, eggs, potatoes, tuna, capers, herbs and spices. Pour olive oil and stir until well-combined.
Serve cold next to some bread slices.
Calories: 140kcal | Carbohydrates: 1g | Protein: 5g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 137mg | Sodium: 94mg | Potassium: 108mg | Fiber: 1g | Sugar: 1g | Vitamin A: 268IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg