John Myers
Ingredients for 6 servings:
- 1 kg jacket potatoes
- 2 can/n tuna (drained weight 150 g each)
- 200 g celery
- 1 red bell pepper(s)
- ½ bunch parsley
- ½ bunch chives
- 200 g cocktail tomatoes
- 200 g natural yogurt
- 200 g mayonnaise for salad
- 1 tsp vinegar
- some sugar
- Salt
- pepper
- 2 onions, red
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
… refreshing even during barbecue season
Wash the potatoes and boil for about 25 minutes, peel them, and cut them into larger cubes. Drain the tuna and shred it. If using plain tuna, add an additional 1 tablespoon of oil to the salad. Wash the vegetables. Thinly slice the celery, deseed the bell pepper and cut it into thin strips, then halve these strips again. Finely chop the parsley and chives. Halve and deseed the cherry tomatoes. If using normal-sized tomatoes, deseed them as well and cut them into 6-8 pieces. Place the potatoes, tuna, celery, bell pepper, parsley, chives, and tomatoes in a bowl. For the dressing, mix the yogurt with the mayonnaise. Season well with vinegar, sugar, salt, and pepper. Finally, fold in the very finely chopped onion and mix with the salad ingredients. Taste and adjust the seasoning if desired. Of course, you can also use homemade mayonnaise for this salad.
Facebook Comments