Tuna and Potato Salad a La Espanola

“A healthy salad that goes heavy on the vegetables with a vinegar and oil dressing. The recipe calls for sherry vinegar, but other vinegars, such as white wine, red wine, cider, etc. would work well.”
READY IN:
30mins
SERVES:
5
UNITS:
US

Ingredients Nutrition

Directions

  1. Boil potatoes, covered in water, until almost done, about 6 minutes.
  2. Add haricots vert, cook an additional 4 minutes, then drain; rinse under cold water and drain again.
  3. Place potatoes and beans in a large bowl, add tomatoes, shallots, salt, paprika, cayenne, and tuna.
  4. Drizzle salad with vinegar and oil; toss.
  5. Arrange lettuce on 5 serving plates, divide potato and tuna salad on top.

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