Tuna and Potato Salad

Ingredients

• 1.5 lb potatoes
• 2 cans (5 oz each) canned tuna
• ½ medium red onion
• ¼ cup, chopped parsley
• 3 tbsp olive oil
• 2 tbsp lemon juice
• ½ tsp salt
• ¼ tsp black pepper

Instructions

1. 1

   Place the 1.5 lb potatoes in a large pot, cover with cold water, and add a pinch of salt. Bring to a boil over high heat, then reduce to medium and simmer until fork-tender, about 15-20 minutes.

2. 2

   Drain the potatoes and let them cool slightly. While still warm, cut them into bite-sized chunks and place in a large bowl.

3. 3

   Drain the 2 cans of tuna and flake it with a fork. Add the tuna, 0.5 sliced red onion, and 0.25 cup chopped parsley to the bowl with the potatoes.

4. 4

   In a small bowl, whisk together the 3 tbsp olive oil, 2 tbsp lemon juice, 0.5 tsp salt, and 0.25 tsp black pepper. Pour the dressing over the salad.

5. 5

   Gently toss everything until well combined. Taste and adjust seasoning if needed. Serve warm or at room temperature.

6. 6

   If you have them, add a teaspoon of Dijon mustard or a pinch of chilli flakes to the dressing for extra kick.

Tools you’ll need

• large pot
• large bowl
• small bowl
• fork
• knife
• cutting board

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