The cold potato, egg and tuna salad is the ideal dish for a complete lunch or dinner: animal and vegetable proteins, omega 3, mineral salts come together in an amalgam of taste and pleasure. Only 3 ingredients for a full of energy and taste!

Substantial and delicious, it lends itself to a take away for a family picnic, a trip to the beach, or a break from work. Fresh and delicious, it is also perfect as an appetizer for a dinner with old friends. If you have any leftover, you can keep it in the refrigerator for at least 3 days , well sealed in an airtight container.

Ready in less than half an hour, it will have a superlative yield.

Curious to discover this delicious recipe? Let’s begin!

Cold potato, egg and tuna salad: ingredients and preparation

For this dish, get:

• drained weighed tuna in oil, 200 g
• eggs, 4
• potatoes, 5 medium
• sale, q.b.
• parsley, to taste
• extra virgin olive oil, for dressing.

Put a large saucepan with plenty of salted water on the gas over high heat, while waiting, peel the potatoes, wash them and dice them; when it comes to a boil, immerse the cubes and boil them for only about ten minutes; they should be crunchy.

Meanwhile, cook the eggs to make them hard-boiled. Place them in a saucepan with plenty of water and cook them for 9/10 minutes. Remove them and transfer them to a bowl with cold water and wait for them to cool before peeling and cutting them into wedges.

Drain the potatoes and spread them on a large plate to let them cool more quickly; or pass them under the jet of the tap.

Chop a small bunch of parsley with the mezzaluna and drain the tuna in a large, capacious bowl; now add the potatoes, mix perfectly with its spoons, finally add the eggs and parsley. Serve it immediately as it is at room temperature, or place it in the refrigerator for another hour so that it is very cold: it will be a shiver of pleasure in this hot start to summer.

Enjoy your meal!