New Potato Salad with Tuna
- Lactose free
- Peanut free
- Nut free
- Easy recipes
For a wonderful treat, replace the tuna with flaked Poached Salt Cod. Or, if you want the potato salad to accompany the steak rather than a separate course salad, you could leave out the tuna altogether and halve the vinaigrette.
Ingredients
- 2 leeks (white and light green parts only)
- 2 lbs (1 kg) small new potato
- 2 cans (each 198 g) oil-packed tuna (or 2 cups/500 mL flaked poach salt cod)
- 1/2 cup (125 mL) Nicoise or small black olives
- 2 tbsp (30 mL) lemon juice
- Vinaigrette::
- 1/2 cup (125 mL) extra-virgin olive oil
- 1/4 cup (60 mL) white wine vinegar
- 3 tbsp (45 mL) dry white wine
- 1/4 cup (60 mL) finely chopped chives
- 1 tsp (5 mL) anchovy paste
- 1 clove garlic, minced
- 1/2 tsp (2 mL) salt
- 1/4 tsp (1 mL) pepper
Preparation
Vinaigrette: In small bowl, whisk together oil, vinegar, wine, chives, anchovy paste, garlic, salt and pepper; cover and refrigerate.
Halve leeks lengthwise, keeping root end intact. In large pot of boiling salted water, boil until tender, about 5 minutes. Using tongs, transfer to colander; chill under cold water and drain. Arrange on serving platter.
Add potatoes to pot; reduce heat and simmer until tender, 15 to 20 minutes. Drain in colander. When cool enough to handle, peel potatoes; halve and place in bowl.
Pour half of the vinaigrette over warm potatoes; toss and arrange on platter, drizzling any leftover vinaigrette in bowl over leeks. Top potatoes with tuna; scatter olives over salad. Whisk lemon juice into remaining vinaigrette; pour over tuna.
Halve leeks lengthwise, keeping root end intact. In large pot of boiling salted water, boil until tender, about 5 minutes. Using tongs, transfer to colander; chill under cold water and drain. Arrange on serving platter.
Add potatoes to pot; reduce heat and simmer until tender, 15 to 20 minutes. Drain in colander. When cool enough to handle, peel potatoes; halve and place in bowl.
Pour half of the vinaigrette over warm potatoes; toss and arrange on platter, drizzling any leftover vinaigrette in bowl over leeks. Top potatoes with tuna; scatter olives over salad. Whisk lemon juice into remaining vinaigrette; pour over tuna.
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