John Myers
African Tuna, Egg and Potato Salad
The perfect african tuna, egg and potato salad recipe with a picture and simple step-by-step instructions.
- 1 Can Tuna, 275 g
- 6 piece Free range eggs
- 6 piece Potatoes waxy, medium-sized
- 4 piece Onions
- 150 g Mayonnaise
- 4 piece Sliced carrots
- Boil the eggs hard, boil the carrots and potatoes with their skins in salted water for about 20 minutes until soft. Rinse well in cold water to make peeling easier.
- Peel the onions and cut into thick rings, place in a bowl. Salt, pepper. Add some fruit vinegar and about half a tube of mayonnaise. (NO tartar sauce)
- Stir in the tuna tin with a fork, press the peeled eggs through the egg guitar, cut the carrots and potatoes into thick slices of potato salad. Add. season, mix.
- Season to taste, can be served warm or cold as a main course. Children’s menu hit. Time-troubled or effortless cooks and housewives replace the cheeky potatoes and carrots with a large can of Macedonian (or Russian) salad, which comes close, but doesn’t quite give the creamy sauce consistency with fresh potatoes. (I replaced the carrots with two tomatoes in the photo example.)
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