Servings: 6
Ingredients
- 600 g potatoes preferably Monalisa or another waxy variety
- 200 g carrots
- 100 g cooked peas
- 250 g oil-packed tuna drained
- 3 eggs
- 18 pitted olives halved
- 300 g mayonnaise
Homemade Mayonnaise (optional)
- 1 egg
- 15 ml vinegar
- 5 g salt to taste
- 250 ml oil tuna-can oil topped up with mild olive oil, or a mix of olive and sunflower oils
- 1-2 tablespoons olive brine
Procédé
Preparing the Vegetables and Eggs
- Scrub the potatoes (do not peel) and cook whole in plenty of salted boiling water for about 30 minutes, until tender (allow 5 minutes more if still firm).600 g potatoes, 5 g salt
- Drain the potatoes, peel, and cut into about 1-cm cubes.
- Meanwhile, peel the carrots and cut into small dice. Cook in salted boiling water for about 20 minutes, until tender (allow 5 minutes more if needed). Drain well.200 g carrots
- Hard-boil the eggs for 8 minutes, refresh in cold water, then peel and dice.3 eggs
Assembly
- Combine the potatoes, carrots, and peas in a large salad bowl.100 g cooked peas
- While the vegetables are still lukewarm, add half the mayonnaise and fold gently without mashing.300 g mayonnaise
- Drain the tuna well. Add the tuna, olives, and diced eggs, then fold in the remaining mayonnaise and mix gently to combine.250 g oil-packed tuna, 18 pitted olives
- Taste and adjust the seasoning, then chill for 30 minutes in the refrigerator before serving.
Homemade Mayonnaise (optional)
- Place the egg, vinegar, salt, and oil in a tall beaker. Rest the immersion blender on the bottom and blend without moving until emulsified, then slowly lift to finish blending.1 egg, 15 ml vinegar, 250 ml oil
- Stir in the olive brine to taste — the mayonnaise should be creamy and firm, but not stiff.1-2 tablespoons olive brine
Notes
- Choose firm, waxy potatoes — the final texture depends on it.
- Watch the vegetables closely as they cook: overcooked vegetables will turn the salad mushy.
- Drain the vegetables and tuna very thoroughly: excess water thins the mayonnaise and dulls the flavor.
- For a lighter version, replace half the mayonnaise with plain yogurt (start with a fairly firm mayonnaise).
- Best enjoyed the day it is made, when the potatoes hold their texture best. Serve chilled, but not ice-cold.
- Classic variations: cooked white asparagus, piquillo or roasted red pepper strips, chopped gherkins, or crumbled egg yolk for garnish.
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