Tuna potato salad with rice dressing and hard-boiled eggs. The flavorful potato salads are a perfect summer dinner-saver and I’ve prepared so many, from potato salad with green beans and tuna to Aeolian potato salad, and many more on the blog.
Actually it’s true: boiled potatoes are good simply dressed with oil and salt, or paired with more elaborate ingredients, and so a few days ago, inspired by a summer classic like rice salad, I tried dressing my boiled potatoes the same way.
Needless to say they were so good they disappeared in no time, with the promise that I would make them again soon!
Yes, because in my home — where I’m always busy chasing new ideas to share with you — it’s rare that the same recipe is served multiple times, but this time I’m sure the idea will become an unmissable summer must!
Are you ready to cook it with me? Here are the details of a dish that’s as simple as it is tasty and believe me, I spent more time setting the scene, shooting and tidying up than preparing it! Let’s go to the kitchen — but before turning on the stove, if you want to stay updated on all my recipes, you can follow my Facebook page (here) and my Instagram profile (here).
Also take a look:
- Difficulty: Very easy
- Cost: Affordable
- Rest time: 2 Hours
- Preparation time: 15 Minutes
- Portions: 4 or 5 People
- Cooking methods: Stovetop
- Cuisine: Italian
Tuna potato salad with rice dressing and hard-boiled eggs: ingredients…
- 1.8 lb potatoes (boiled)
- (about 1 1/4 cups Condiriso or rice salad dressing)
- 2/3 cup mayonnaise (or the amount you prefer)
- 4.2 oz tuna in oil (drained)
- 5 hard-boiled eggs
- to taste salt
- 2/3 cup sweet corn (canned, drained)
Tools
- Pot
- Bowl
- Refrigerator
Preparation
Boil the potatoes: immerse them in a pot full of water, bring to a boil, add salt, and cook for 35–40 minutes. Pierce with a toothpick to check: if they are tender (but not falling apart), turn off the heat, drain the potatoes and let them cool. Alternatively, place them in a bowl, add a little water, cover with microwave-safe plastic wrap and cook for 15–20 minutes at 750W.
Bring to room temperature and let rest in the refrigerator for about 2–3 hours. Boil the eggs by placing them in cold water and counting 9 minutes from the moment the water boils, then cool them as well.
Peel the cooled potatoes and cut them into chunks. Add the drained tuna, the Condiriso (rice dressing) and the drained corn, the mayonnaise and 2–3 eggs cut into pieces.
Mix, plate and garnish with the remaining egg sliced and a little more Condiriso.
From here you can return to the HOME and discover new recipes
