Tuna and Potato Salad

Cook Time 45 minutes

Servings 4-6 to share


750g all-purpose potatoes, unpeeled

185g can tuna in spring water, drained and flaked

150g good whole egg mayonnaise

80g sour cream

1 tbsp dijon mustard

1 tsp red wine vinegar

Salt & pepper

2 French shallots, finely chopped

2 dill pickles, chopped

1 small handful each parsley, dill and chive, finely chopped

3 eggs, soft boiled


Place the potatoes in a large pot of cold salted water and bring to a boil, then turn down to medium heat and simmer for about 15-20 minutes until the potatoes are tender when pierced with a small knife. Drain, cool and cut the potatoes into 4.

Combine the tuna, mayonnaise, sour cream, mustard, vinegar and a pinch of salt and pepper in a large bowl. Mix in half the shallot, pickles and herbs, reserving the rest for a garnish.

Add the still-warm potato to the dressing. Toss well so all the potatoes are coated, then scatter on the reserved shallots, pickles and herbs. Top with halved eggs. Best served at room temperature.


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