Vida Recetas Editorial
Potato salad in vinaigrette is a classic of home cooking, perfect as a side dish or light main course. This easy recipe combines the softness of boiled potato with the flavor of tuna, olives, and a special carrot and egg vinaigrette.
Originating from Mediterranean tradition, this salad is ideal for a picnic, a barbecue, or a fresh dinner. The key is to cook the potatoes perfectly and mix them with a homemade vinaigrette that enhances all the flavors.
The recipe includes simple, affordable ingredients: potatoes, tuna in oil, anchovy-stuffed olives, black olives, carrot, and egg. The dressing is made with olive oil, apple cider vinegar, and salt, creating a creamy and tasty mixture.
This version with carrot and egg in the vinaigrette adds texture and a nutritious touch. It is served cold, making it even more refreshing. If you are looking for a different and flavorful potato salad, this recipe is for you.
You can adapt it by adding other ingredients like red onion, pickles, or peppers, but the original version is already delicious on its own.
Prep
15 min
Cook
35 min
Servings
1
Cook the potatoes for about 30 minutes. Then peel and cut into slices and place on a platter or plate.
Add the crumbled tuna and olives.
Boil the egg for about 12 minutes and the peeled carrot for about 20 minutes.
Put the minced egg, the chopped carrot, a splash of oil and vinegar and salt in a bowl. Mix well.
Add the carrot and egg vinaigrette to the salad bowl with the potatoes.
Reserve in the fridge to drink cold.
This recipe has a easy difficulty level, which means it's accessible for cooks of all levels.
The preparation time is 15 minutes and the cooking time is 35 minutes.
This recipe is designed for 1 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
