Perfect Potato Salad for Summer with Tuna, Egg, Onion, Tomato, and Asparagus.

Perfect Potato Salad for Summer

Step by step for Perfect Potato Salad with Tuna, Egg, Onion, Tomato, and Asparagus for this summer.

Ingredients list(ingredients for 4 persons) :

  • 2 medium potatoes
  • 1 large tomato
  • 6 white asparagus
  • 2 eggs
  • 50 g (1.8oz) of canned tuna in oil (drained)
  • 8 pitted green olives
  • 1 clove of garlic
  • ½ medium onion
  • 1 teaspoon of parsley
  • Vinegar
  • Extra virgin olive oil

Let’s get start!

  • Start by bringing salted water to a boil in two separate saucepans.
  • Boil the eggs in the small saucepan and the potatoes in the medium saucepan.
  • Meanwhile, slice the tomato into slices, slice the onion into strips and cut asparagus into thirds, slice the green olives as well.
  • Place a clove of garlic and salt in a mortar and grind with the pestle, then add 3 tablespoons of olive oil, stir and set aside.
  • After boiling for 10 minutes, drain the eggs and rinse under cold water.
  • Peel the eggs and cut into slices with a sharp knife or with an egg slicer.
  • Once the potatoes are cooked (about 20 to 25 minutes)drain and let cool for a few minutes.
  • Than peel the potatoes with a paring knife and cut into slices.
  • To assemble the salad, arrange the potato slices on a serving platter and season with salt.
  • Then arrange the tomato slices over the potato layer, then distribute the egg slices, drained tuna, asparagus pieces and onion strips on top.
  • Sprinkle with green olives slices and pour the olive oil-garlic mixture over the salad.
  • Finally season with salt, olive oil and vinegar, and sprinkle with some parsley.
  • And the salad is now ready to serve!

Perfect Potato Salad for Summer with Tuna, Egg, Onion, Tomato, and Asparagus.

Prep Time20 mins
Cook Time25 mins
Total Time1 hr
Course: Salad
Cuisine: American
Keyword: asparagus, egg, onion, Potato, salad, tomato, tuna
Servings: 4
Author: Lana's Recipes

Ingredients

  • 2 medium potatoes
  • 1 large tomato
  • 6 white asparagus
  • 2 eggs
  • 50 g (1.8oz) canned tuna in oil (drained)
  • 8 pitted green olives
  • 1 clove of garlic
  • ½ medium onion
  • 1 tbsp parsley
  • Vinegar
  • Extra virgin olive oil
  • Salt.

Instructions

  • Start by bringing salted water to a boil in two separate saucepans.
  • Boil the eggs in the small saucepan and the potatoes in the medium saucepan.
  • Meanwhile, slice the tomato into slices, slice the onion into strips and cut asparagus into thirds, slice the green olives as well.
  • Place a clove of garlic and salt in a mortar and grind with the pestle, then add 3 tablespoons of olive oil, stir and set aside.
  • After boiling for 10 minutes, drain the eggs and rinse under cold water.
  • Peel the eggs and cut into slices with a sharp knife or with an egg slicer.
  • Once the potatoes are cooked (about 20 to 25 minutes) drain and let cool for a few minutes.
  • Than peel the potatoes with a paring knife and cut into slices.
  • To assemble the salad, arrange the potato slices on a serving platter and season with salt.
  • Then arrange the tomato slices over the potato layer,then distribute the egg slices, drained tuna, asparagus pieces and onion strips on top.
  • Sprinkle with green olives slices and pour the olive oil-garlic mixture over the salad.
  • Finally season with salt, olive oil and vinegar, and sprinkle with some parsley.
  • And the salad is now ready to serve!

Bon Appetit!

Video recipe HERE

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