Spring potato salad with tuna

6 servings

Ingredients

Quantity Ingredient
2 pounds Red potatoes, med. sized
6 tablespoons Flaked white tuna
2½ tablespoon White wine vinegar, divided
6 tablespoons Olive oil
3 Eggs, hard boiled & peeled
⅓ cup Onion, thinly sliced
2 tablespoons Fresh parsley, minced

Directions

Cook potatoes in a large pot of boiling salted water until tender, about 35 minutes. Cool, then peel and cut into ¼" rounds.

Combine tuna and 1½ tsp vinegar in a small bowl. Whish oil and the remaining vinegar in another small bowl, add 1 hard cooked egg yolk and mash to blend. Season with salt & pepper to taste.

Thinly slice remaining two eggs and the egg white. Arrainge ½ of the potato slices in a shalow serving dish. Season with salt & pepper.

Top with ½ of the onions, egg slices, tuna, and parsley. Drizzle half of the vinegrette over and repeat the layering. drizzle with the remaining vinegrette. Serve slightly chilled.

From: Bon Appetit, May 1995, 'The Mediterranean, A Delicious Voyage of Discovery' (Malaga) Typed by: Bob 8-{) Submitted By ROBERT WHITE On 04-22-95

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