Tuna potato salad

Ingredients for 4 servings:

• 1 kg potatoes
• 6 eggs
• 1 onion(s), red
• 2 cans of tuna in its own juice (150 g each)
• 2 tbsp capers, pickled
• 8 anchovy fillets
• 120 ml olive oil
• 1 lemon(s), peel and juice, organic
• 1 tbsp parsley, chopped
• 1 tbsp chives
• salt and pepper
• Cayenne pepper
• 1 garlic clove(s), optional

Instructions

Working time approx. 20 minutes; Rest time approx. 5 hours; Cooking/baking time approx. 25 minutes; Total time approx. 5 hours 45 minutes

a recipe from my mother-in-law

Boil the potatoes in salted water for about 20 minutes until tender. Rinse, peel, and dice. Boil the eggs for about 10 minutes, then peel and dice. Let everything cool. Peel and finely chop the onion, as well as the capers and anchovy fillets. Drain the tuna in a sieve and flake it with a fork. Rinse the lemon in hot water, remove some of the zest or grate some of the peel, then juice the lemon. Mix the juice and zest with olive oil, salt, pepper, and cayenne pepper to make a marinade. If you like, you can also squeeze a clove of garlic into the marinade. Mix all the ingredients together, not forgetting the herbs. Refrigerate for a few hours or overnight. This salad is also easy to prepare in advance. Let it come to room temperature slightly before serving. We tend to eat this salad not as a side dish, but rather as a lunch or dinner, for example, on the go.