🍽️ Classic Potato Salad with Mayo, Egg & Tuna

Name: Classic Potato Salad with Mayo, Egg & Tuna
Total time: 30 min
Yield: 4 servings
Ingredients: 600 g firm-cooking potatoes; salt; 2 red bell peppers; vegetable oil (for the baking sheet); 2 carrots; 250 g peas (frozen); 200 g tuna can (in its own juice); 100 g mayonnaise; 2 tbsp sour cream; 1 tbsp wine vinegar; pepper (from the mill); 1 hard-boiled egg; 1 tbsp freshly chopped parsley

624 kcal · 30 min · 4 servings

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Ingredients

600 g firm-cooking potatoes
salt
2 red bell peppers
vegetable oil (for the baking sheet)
2 carrots
250 g peas (frozen)
200 g tuna can (in its own juice)
100 g mayonnaise
2 tbsp sour cream
1 tbsp wine vinegar
pepper (from the mill)
1 hard-boiled egg
1 tbsp freshly chopped parsley

Instructions

1. Peel the potatoes.
2. Wash them thoroughly.
3. Cut the potatoes into small cubes.
4. Boil the potato cubes in salted water for about 15 minutes until tender.
5. Drain the cooking water.
6. Let the potatoes drip dry.
7. Let the potatoes cool down completely.
8. Switch the oven to the grill function.
9. Preheat the oven.
10. Wash the bell peppers.
11. Halve the bell peppers.
12. Remove the core and seeds from the bell peppers.
13. Grease a baking sheet with oil.
14. Place the bell peppers skin-side up on the baking sheet.
15. Grill the bell peppers until the skin starts to blister.
16. Remove the baking sheet from the oven.
17. Cover the bell peppers with a cloth.
18. Let the bell peppers cool down.
19. Peel the skin off the bell peppers.
20. Cut the pepper flesh into strips.
21. Peel the carrots.
22. Dice the carrots finely.
23. Add the carrots and peas to boiling salted water.
24. Cook the vegetables for approx. 2 minutes.
25. Shock the vegetables immediately with cold water.
26. Let the vegetables drain.
27. Let the tuna drain well.
28. Break the tuna into small pieces.
29. Mix the mayonnaise with the sour cream and vinegar for the dressing.
30. Season the dressing mixture with salt and pepper to taste.
31. Mix all prepared ingredients into the dressing.
32. Fill the salad into bowls.
33. Peel the egg.
34. Cut the egg into quarters.
35. Place the egg quarters on top of the salad.
36. Sprinkle the dish with fresh parsley.
37. Serve the potato salad.

Nutrition per serving

kcal: 624
Protein: 22 g · Fett/Fat: 42 g · Carbs: 39 g