|
Spring Potato Salad with Albacore Tuna
|
| 2 |
|
lbs medium size red-skinned potates |
| 1 |
|
6oz. can of LAZIO Gourmet Albacore Tuna |
| 1 1/2 |
|
tsp plus 2 tablespoons white wine vinegar |
| 6 |
|
tablespoons extra-virgin olive oil |
| 3 |
|
hard-boiled eggs, peeled |
| 1/3 |
|
cup thinly sliced onion |
| 2 |
|
tablespoons minced fresh parsley |
| |
|
|
Cook potatoes in a large pot of boiling salted water until tender, about 35 minutes. Let cool. Peel potatoes and cut into 1/4 inch thick rounds.
Combine tuna and 1 1/2 teaspoons vinegar in small bowl. Whisk oil and remaining 2 tablespoons vinegar in another small bowl; add 1 hard-boiled egg yolk and mash. Season vinaigrette with salt and pepper. (Potatoes, tuna, and vinaigrette can be made 6 hours ahead. Cover separately; chill. Re-wisk vinaigrette before continuing.)
|
| |
Thinly slice remaining 2 eggs and 1 egg white. Arrange half of potato slices in a shallow dish. Season with salt and pepper. Top with half of onion, tuna, egg, and parsley. Drizzle half of vinaigrette over. Repeat layering with remaining potato slices, salt and pepper, onion, tuna, egg, and parsley. Drizzle remaining vinaigrette over. Serve at room temperature or chill until serving time.
|
| |
|
|
 return to recipes |
