|Spanish Tuna & Potato Salad|
I have been making this gorgeous salad for years. It's always a great hit when I'm catering. It's so easy, just a matter of throwing a few lovely ingredients together. It's also a great standby and will keep for 3 or 4 days covered well in the fridge. It is perfect to pack into tupperware boxes for the kid's, hubbies lunches or picnics.
I have used sweetcorn and peas as my background vegetables but this also works well with cooked green beans, red peppers, olives this list is endless. You could also make this with tinned salmon if you prefer but add a splash of white wine vinegar if you do to give it a bit of umph!!!!!
This recipe should serve 6 or so good portions.
2lb potatoes new or old cut into bite sized pieces
6 hard boiled eggs, shelled and quartered length ways
1 large red onion finely sliced.
1 cup of cooked frozen peas
1 cup of cooked sweetcorn
1 large tin (420g) or 3 (175g) smaller tins of tuna well drained & flaked
4 tbsp Hellman's mayo
4 tablespoons Greek yoghurt
tablespoon or so of chopped fresh chives to decorate
Salt & lots of freshly ground black pepper
few splashes of Tabasco (optional)
in a large bowl combine everything but the eggs & chives, mix well together. If it's too gloopy you can add a little vinaigrette to loosen slightly.
Taste and adjust your seasoning
Transfer to a serving dish, decorate with the eggs and sprinkle over the chopped chives.
This recipe can be used in so many ways, as a main salad dish along with mixed salad leaves or as a side dish. I really enjoy it with BBQ'd meat but I'm just plain greedy.