Potato Salad with Eggs and Tuna

Potato Salad with Eggs and Tuna

Ingredients:

• Salad:
  • 6 medium potatoes, peeled and cut into chunks
  • 4 large eggs
  • 1 can (7 oz) tuna or salmon, drained and flaked
  • 1/2 cup finely chopped celery
  • 1/2 cup finely chopped red onion
  • 1/2 cup grated carrots
  • 1/4 cup chopped fresh parsley
  • 1/4 cup green olives, sliced (optional)
• Dressing:
  • 1 cup mayonnaise
  • 2 tbsp Dijon mustard
  • 2 tbsp white vinegar
  • 1 tbsp olive oil
  • Salt and black pepper to taste

Instructions:

1. Cook the Potatoes:
   • Place the potato chunks in a large pot and cover with cold water.
   • Bring to a boil and cook until the potatoes are tender, about 10-15 minutes.
   • Drain the potatoes and allow them to cool.
2. Cook the Eggs:
   • Place the eggs in a pot and cover with cold water.
   • Bring to a boil, then reduce the heat and simmer for 10 minutes.
   • Drain the hot water and place the eggs in cold water to cool.
   • Peel the eggs and slice them.
3. Prepare the Dressing:
   • In a small bowl, whisk together the mayonnaise, Dijon mustard, white vinegar, olive oil, salt, and black pepper.
4. Combine Ingredients:
   • In a large bowl, combine the cooked potatoes, flaked tuna or salmon, chopped celery, chopped red onion, grated carrots, and chopped parsley.
   • Pour the dressing over the salad and gently toss to combine.
5. Add the Eggs and Olives:
   • Gently fold in the sliced eggs and green olives (if using).
   • Garnish with extra parsley if desired.
6. Chill and Serve:
   • Refrigerate the salad for at least 1 hour before serving to allow the flavors to meld.

Enjoy your classic potato salad with eggs and tuna!