Salad with Tuna, Potatoes, Cherry Tomatoes, and Eggs, easy and quick, perfect as a side dish, but also to serve as a unique summer dish. Great to take to the office or a picnic.
It’s a very versatile recipe, customizable with the ingredients you prefer the most.
Let’s see together how to make the recipe for the Salad with Tuna, Potatoes, Cherry Tomatoes, and Eggs. Prepare the ingredients and let’s start.
And if you try it, don’t forget to let me know in the comments on my Facebook page HERE. I’ll be waiting for you.
Gabriella
Other delicious recipes:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 1.1 lbs potatoes (2 large)
- 8.8 oz tuna in oil
- 2 eggs (hard-boiled)
- 8 cherry tomatoes
- 1/2 Tropea red onion (quantity to taste)
- Grana Padano flakes
- chives
- extra virgin olive oil
- salt
- dried oregano
Tools
To make the Salad with Tuna, Potatoes, Cherry Tomatoes, and Eggs you need:
- 1 Small Pot
- 1 Bowl
- 1 Pressure Cooker
Steps
Making the Salad with Tuna, Potatoes, Cherry Tomatoes, and Eggs is very simple. First, boil the potatoes in plenty of salted water for about 20 – 30 minutes. Cooking times may vary depending on the size of the potatoes.
Obviously, the larger the potato, the longer it takes. However, do the toothpick test. If, when inserting a toothpick (or fork), it goes in easily, it means it’s cooked.
To speed up cooking, you can use the pressure cooker. Very practical and easy to use, it has the advantage of cooking foods really fast. From the moment it starts to whistle, count 12 minutes. Once cooked, remove the skin and let them cool.
Meanwhile, put a small pot with plenty of cold water on the fire and cook the eggs for about 8 minutes, from the moment the water starts to boil.
Then let them cool under cold running water, shell them and set aside.
At this point, open the can of tuna and let it drain; wash the cherry tomatoes, dry them, and cut them in half.
Add the potatoes cut into pieces in a bowl, add the drained tuna, cherry tomatoes, the onion cut, chives, oregano, and Grana flakes (which I added at the end); season with salt and drizzle with extra virgin olive oil and gently mix, being careful not to break the potatoes.
Plate and serve the cold potato, tuna, and cherry tomato salad, accompanied by thinly sliced hard-boiled eggs.
Until the next recipe.
Storage
You can store the Salad with Tuna, Potatoes, Cherry Tomatoes, and Eggs for up to 1 day in the refrigerator, in an airtight container.
Tips and Suggestions
Potato salad is a very versatile recipe that you can enrich to your liking by adding other vegetables (such as carrots or green beans), olives, or replacing tuna with diced ham or grilled chicken. The choice is yours!
If you want a richer version, you can add 3 – 4 tablespoons of mayonnaise to the dressing.
If you want a richer version, you can add 3 – 4 tablespoons of mayonnaise to the dressing.
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