Description: This classic French potato salad is a light, refreshing, and protein-packed dish perfect for a summer lunch, picnic, or light dinner. Featuring tender potatoes, flaky tuna, hard-boiled eggs, and a simple yet flavorful olive oil dressing, this salad is both satisfying and easy to prepare. The addition of fresh thyme (or your preferred herb) adds a delightful aromatic touch.
Ingredients:
- 4 medium potatoes (approximately 800g), preferably waxy varieties like Yukon Gold or new potatoes
- 3 cans (approximately 180g each, drained) of tuna in water, preferably packed in water for a lighter flavor
- 4 large eggs
- 5 tablespoons extra virgin olive oil
- Salt and freshly ground black pepper to taste
- 1 tablespoon fresh thyme leaves, or another herb of your choice (parsley, chives, dill)
Preparation:
Step 1: Prepare the Potatoes:
- Peel the potatoes. Using a sharp knife, carefully remove the skin from each potato.
- Cut into bite-sized pieces. Dice the peeled potatoes into small, even-sized pieces, approximately 2 cm (¾ inch) in size. This ensures even cooking.
Step 2: Rinse and Soak the Potatoes:
- Rinse the diced potatoes. Place the potato pieces in a large bowl and rinse them under cold running water until the water runs clear. This removes excess starch, which helps prevent the potatoes from becoming gluey when cooked.
- Soak in salted water. Fill the bowl with fresh cold water, add 1 teaspoon of salt, and let the potatoes soak for 30 minutes. This step helps to draw out moisture from the potatoes, resulting in a creamier texture when cooked.
Step 3: Cook the Potatoes:
- Drain the potatoes. Drain the soaked potatoes in a colander and discard the salted water.
- Cook the potatoes. Place the drained potatoes in a saucepan, cover them with fresh cold water, and add a pinch of salt. Bring the water to a boil over high heat, then reduce the heat to medium and simmer for about 10-12 minutes, or until the potatoes are tender but still firm. They should be easily pierced with a fork but not mushy.
Step 4: Cool the Potatoes:
- Drain and cool. Once cooked, drain the potatoes in a colander. Transfer them to a large mixing bowl and allow them to cool completely. This is essential to prevent the salad from becoming soggy.
Step 5: Cook the Eggs:
- Place eggs in a saucepan. Gently place the eggs in a separate saucepan and cover them with cold water. Make sure the water level is at least one inch above the eggs.
- Bring to a boil and simmer. Bring the water to a boil over medium heat, then immediately reduce the heat to low and simmer for 8 minutes. This will result in perfectly hard-boiled eggs with a creamy yolk.
Step 6: Cool and Peel the Eggs:
- Cool under cold water. Immediately after cooking, drain the eggs and run them under cold water to stop the cooking process. This also helps to make them easier to peel.
- Peel the eggs. Gently peel the cooled eggs, ensuring that you remove all the shell pieces.
Step 7: Drain the Tuna:
- Open and drain the tuna cans. Open the cans of tuna and drain the water thoroughly. Flake the tuna with a fork.
Step 8: Assemble the Salad:
- Combine the ingredients. In the large mixing bowl containing the cooled potatoes, add the flaked tuna, salt, and pepper to taste. Drizzle with 5 tablespoons of extra virgin olive oil. Add the fresh thyme leaves (or your chosen herb).
- Add the eggs. Cut the cooled, peeled eggs into quarters or slices, depending on your preference. Gently add the eggs to the salad.
Step 9: Gently Mix:
- Mix gently. Use a large spoon or spatula to gently combine all the ingredients, being careful not to mash the potatoes or eggs. You want to keep the textures intact.
Why you will love this recipe:
- It is incredibly easy to make. No complicated techniques are involved.
- It’s a nutritious and balanced meal. Potatoes provide carbohydrates, tuna offers protein and healthy fats, and eggs contribute protein and essential nutrients.
- It’s customizable. Feel free to adjust the herbs, seasoning, or add other vegetables like finely chopped red onion, celery, or capers to suit your taste.
- It is perfect for meal prep. Make a large batch ahead of time, and it stays well refrigerated.
- It is a great way to use pantry staples. This recipe relies on basic ingredients that you likely already have on hand.
- It is versatile. Enjoy it as a light lunch, a side dish, or a potluck favorite.
Serving Suggestions:
- Serve chilled or at room temperature.
- Accompany with a crusty baguette or crackers.
- Pair with a green salad for a complete meal.
- Garnish with extra fresh herbs for added flavor and visual appeal.
- Enjoy as a picnic-friendly option.
Tips:
- Use waxy potatoes like Yukon Gold or new potatoes for the best texture. They hold their shape well when cooked.
- Don’t overcook the potatoes; they should be tender but firm.
- Allow the potatoes and eggs to cool completely before assembling the salad to prevent it from becoming soggy.
- Use high-quality extra virgin olive oil for the best flavor.
- Be gentle when mixing the salad to avoid breaking the potatoes and eggs.
- Adjust the seasonings to your liking.
- Add a squeeze of lemon juice for a brighter flavor.
- Make ahead of time: The salad can be made a day in advance and stored in the refrigerator. The flavors will meld together beautifully.
- For a richer flavor, try using tuna packed in olive oil instead of water.
- Consider adding a dollop of Dijon mustard to the dressing for extra tang.
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes (plus cooling time)
Nutritional Information (per serving, approximate):
- Calories: 350-400 kcal
- Protein: 25-30g
- Sodium: 300-400mg (depending on the salt added)
Conclusion:
Salade de Pommes de Terre au Thon et aux Œufs Frais is a delightful and versatile dish that’s easy to prepare and perfect for any occasion. Its simple yet satisfying flavors make it a classic for a reason. Enjoy the fresh, light, and nourishing qualities of this French-inspired potato salad. It’s a guaranteed crowd-pleaser. Bon appétit!
Questions and Answers about this Recipe:
- Can I use a different type of potato?
- Absolutely! While waxy potatoes like Yukon Gold and new potatoes are recommended because they hold their shape well during cooking, you can use other types. Russet potatoes will work, but they tend to be more starchy and may break down more easily. If you use russets, be extra careful not to overcook them.
- I don’t like tuna; can I substitute it with something else?
- Yes, you can definitely substitute the tuna. Cooked chicken or smoked salmon would be excellent alternatives. You could also use chickpeas or white beans for a vegetarian option. Adjust the seasonings accordingly to complement the substitute ingredient.
- Can I make this salad ahead of time?
- Definitely! In fact, the salad often tastes even better after it has had time to sit in the refrigerator for a few hours or overnight, as the flavors meld together. Just be sure to store it in an airtight container to keep it fresh.
- What are some other variations I can try?
- There are many ways to customize this salad! You could add finely chopped red onion, celery, capers, cornichons (small French pickles), or a hard-boiled egg cut into smaller pieces. A squeeze of lemon juice or a dollop of Dijon mustard in the dressing can also add a nice zing. You could also experiment with different herbs like dill, parsley, or chives.
- How long will this salad last in the refrigerator?
- When stored properly in an airtight container in the refrigerator, this salad should last for 3-4 days. However, it’s best to consume it within the first 2 days for optimal flavor and texture. Be sure to smell it before eating to ensure it hasn’t spoiled. Any signs of spoilage, such as an off odor or slimy texture, indicate that it should be discarded.
