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🍽️ Classic Potato Spinach Salad with Tuna

372 kcal · 30 min · 4 servings

Ingredients

• 500 g small, new potatoes (washed and brushed)
• 1 tbsp butter
• 1 onion
• 2 small can tuna (in natural juice, roughly broken up)
• 150 g young leaf spinach (thoroughly washed and spun dry)
• 1 tbsp coarse Dijon mustard
• salt
• pepper (from the mill)
• 2 tbsp orange juice
• 3 tbsp olive oil
• 1 bunch chives (cut into rings)

Instructions

1. 1. Wash the potatoes thoroughly under running water.
2. 2. Place the potatoes in a pot and cover them with salted water.
3. 3. Boil the potatoes for about 20 minutes until they are tender but still firm.
4. 4. Drain the cooking water.
5. 5. Rinse the potatoes briefly with cold water to stop the cooking process.
6. 6. Peel the cooled potatoes.
7. 7. Cut the onion into fine cubes.
8. 8. Melt the butter in a pan.
9. 9. Sauté the onion cubes over medium heat until they are soft and translucent.
10. 10. Remove the pan from the heat.
11. 11. Let the onions cool down completely.
12. 12. Cut the cooled potatoes into bite-sized pieces.
13. 13. Add the potato pieces, the cooled onions, the spinach, and the tuna to a large bowl.
14. 14. Mix all ingredients gently together.
15. 15. Pour the orange juice into a small bowl.
16. 16. Season the orange juice with salt, pepper, and mustard.
17. 17. Slowly beat in the oil until a creamy sauce forms.
18. 18. Stir most of the chive rings into the sauce.
19. 19. Taste the sauce one last time for seasoning.
20. 20. Pour the sauce over the salad.
21. 21. Mix the salad well so that everything is evenly coated.
22. 22. Serve the salad.
23. 23. Garnish the finished salad with the remaining chive rings.

Nutrition per serving

• kcal: 372
• Protein: 20 g · Fett/Fat: 23 g · Carbs: 21 g