Refreshing potato salad
Serves 4 Filling, colorful, nutritious and easy to make… What more could you ask for? #STARFineFoods Ingredients: 2¼ lb potatoes 1 onion 1 green bell pepper 1 red bell pepper 2 oz STAR green olives 7 oz canned tuna 4 eggs ------ For the sauce: 6¾ fl oz almond drink 2 tbsp mustard A pinch of salt 10¼ fl oz STAR Extra Virgin Olive Oil ½ lemon Instructions:Cook the whole potatoes in boiling water for about 20 minutes (depending on their size). Cook the eggs in another saucepan for about 10 minutes.
Put the cubed bell peppers and potatoes, julienned onions, tuna and olives in a bowl. Add a dash of extra-virgin olive oil and a pinch of salt and stir. Leave to cool.
For the sauce, mix the almond drink and mustard together. Then add the lemon juice, followed, very slowly and stirring all the while, by the extra-virgin olive oil, until you have a smooth sauce. Add salt to taste.
Finish off by cutting the eggs into quarters and arranging them on top of the salad. You can either pour the sauce over the salad or serve separately for people to help themselves.
Ingredients
- 2¼ lb potatoes
- 1 onion
- 1 green bell pepper
- 1 red bell pepper
- 2 oz STAR green olives
- 7 oz canned tuna
- 4 eggs
- ------
- For the sauce:
- 6¾ fl oz almond drink
- 2 tbsp mustard
- A pinch of salt
- 10¼ fl oz STAR Extra Virgin Olive Oil
- ½ lemon
Instructions
Cook the whole potatoes in boiling water for about 20 minutes (depending on their size). Cook the eggs in another saucepan for about 10 minutes.
Put the cubed bell peppers and potatoes, julienned onions, tuna and olives in a bowl. Add a dash of extra-virgin olive oil and a pinch of salt and stir. Leave to cool.
For the sauce, mix the almond drink and mustard together. Then add the lemon juice, followed, very slowly and stirring all the while, by the extra-virgin olive oil, until you have a smooth sauce. Add salt to taste.
Finish off by cutting the eggs into quarters and arranging them on top of the salad. You can either pour the sauce over the salad or serve separately for people to help themselves.
Cook the whole potatoes in boiling water for about 20 minutes (depending on their size). Cook the eggs in another saucepan for about 10 minutes.
Put the cubed bell peppers and potatoes, julienned onions, tuna and olives in a bowl. Add a dash of extra-virgin olive oil and a pinch of salt and stir. Leave to cool.
For the sauce, mix the almond drink and mustard together. Then add the lemon juice, followed, very slowly and stirring all the while, by the extra-virgin olive oil, until you have a smooth sauce. Add salt to taste.
Finish off by cutting the eggs into quarters and arranging them on top of the salad. You can either pour the sauce over the salad or serve separately for people to help themselves.
Total Time: 40 minutes
Serves: 4
