This is a hearty salad made with white potatoes (see possible modifications below), creamy mayo dressing, cooked carrots, egg, olives, and gherkins. I also like to add a little green apple, but that’s totally optional. And, of course, it has very good quality canned tuna.
Ingredients
- 700 g white potatoes 1.3 lbs. peeled, or swedes for AIP
- 1 large carrot cut in half
- 2 eggs
- 300 g canned tuna or salmon, 0.6 lb.
- ¼ cup diced gherkins or dill pickles, capers can also be used
- ½ Granny Smith apple or other green apple, diced finely
- 10 green olives or Spanish black olives, sliced (pitted)
- Generous pinch of salt and pepper
- 1 tablespoon lemon juice
- ½ cup mayonnaise
- ¼ cup diced spring onions chives or dill (optional)
Instructions
- Peel the potatoes (or swedes) and cut into quarters. Add to a large saucepan together with the carrot halves and two eggs. Fill up with water until just covered and bring to boil. Cover with a lid and cook 10 minutes. Then remove the eggs and the carrots; continue to cook potatoes for a further 3-5 minutes, until just tender. Allow the vegetables to cool down almost completely. Strain the eggs under cold water to make peeling easier.
- In the meantime, prepare the mayonnaise if you’re making your own.
- Peel and dice the cooked carrots and eggs. Dice the potatoes. Add all of the ingredients to a mixing bowl and stir well together. Chill in the refrigerator before serving.
Nutrition
Calories: 460kcal | Carbohydrates: 37g | Protein: 21g | Fat: 26g | Saturated Fat: 4g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 121mg | Sodium: 670mg | Potassium: 997mg | Fiber: 5g | Sugar: 5g | Vitamin A: 3261IU | Vitamin C: 38mg | Calcium: 62mg | Iron: 3mg
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