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4 medium potatoes (1 each)
– 3 cans of tuna au naturel
– 4 hard-boiled
eggs – extra
virgin olive oil – salt and pepper
– Yellow thyme (or other)
Preparing Potato Salad with Tuna and Eggs
To prepare the potato salad with tuna and eggs, first peel the potatoes and cut them into small pieces, place them in a bowl and rinse them under water.
This way, we’ll remove some of the starch. Let them sit in water with a salt supply for about 30 minutes.
Once this time is exceeded, rinse them under fresh water and transfer them to a saucepan, cover them with water, add a little salt and place them on a high heat.
Let the mixtures cook for 5 minutes, then drain with a slotted spoon and let cool.
While the potatoes are cooking, place the eggs in a saucepan and cover them with water, place them on a medium heat and as soon as they boil, let them cook for 8 minutes, no more.
Then run them under cold water, peel them, and let them cool.
While the potatoes and eggs are cooling, drain the tuna.
Add the potatoes and tuna to a large bowl, season with salt and pepper, sprinkle with oil and add the fragrant yellow thyme leaves.
Mix everything gently, then add the hard-boiled eggs cut into 4 slices, stir quickly.
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