Tuna and Potato Salad
Description
Minimum effort — excellent result. This salad is featured on the menus of top restaurants, cafes, and bars. If you've never tried it before, I highly recommend giving it a go. This salad is perfect for dinner, fully replacing both the main course and side dish. At first glance, it might seem very complicated to make, but that's not the case at all. Can be served immediately.
Instructions
- 1
Step 1
1. For the sauce: into a bowl, pour wine vinegar, vegetable oil, Dijon mustard, a garlic clove pressed through a garlic press, and season with salt and pepper to taste.
- 2
Step 2
2. Prepare the chicken eggs: boil for 6-7 minutes after the water comes to a boil, then place in cold water, peel, and cut each egg into 4 pieces.
- 3
Step 3
3. I wash the potatoes and transfer them to a pot, covering them with water. I boil them for about 10-15 minutes after the water starts boiling, then transfer them to a plate and let them cool.
- 4
Step 4
4. Bring a pot of water to a boil, then add the green beans and cook for 3-4 minutes. Transfer the beans to a plate.
- 5
Step 5
5. Wash the salad leaves and dry them with paper towels, place them in a bowl and drizzle with a little dressing. Wash the tomatoes and cut them into slices.
- 6
Step 6
6. I slice the potatoes into rounds, place them in a bowl, and add a couple of tablespoons of dressing.
- 7
Step 7
7. Place the beans in a bowl and add one spoonful of dressing. Remove the olives from the jar and also dress with the sauce (1 tablespoon).
- 8
Step 8
8. To assemble the salad: place the lettuce leaves on a plate, then arrange the potatoes, olives, green beans, eggs, tomatoes, and a bit of tuna in the center on top.