Cook the potatoes in their skins in a pot with cold salted water, 20–25 minutes from the boil, until a knife slides in easily and they are still whole.
StovePot
2
Let cool, peel and cut into about 1 cm dice.
KnifeCutting board
3
Add the pickles, onion, egg, tuna and olives.
4
Gently mix with the oil, vinegar, salt and black pepper and chill in the fridge.
Refrigerator
252calories
15 gprotein
27 gcarbs
9 gfat
● protein 23%● carbs 43%● fat 33%
Per serving (325 g), of 4 servings
To assemble ·
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⚖ About the ingredients
Potatoes: measured in pieces: one ≈ 170 g · 77 kcal per 100 g · More about Potatoes →
Black pepper: measured in tsp in this recipe: 1 tsp = 2.4 g · 251 kcal per 100 g · More about Black pepper →
🔧 Tools needed (5) · 🍳 One cooking vessel
Refrigerator· Also works: Freezer (Chills faster; don't let it freeze) · Ice bath (Ice bath)
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Pot· Also works: Deep skillet (sauté pan) (less liquid, faster evaporation)· 💡 Workaround, changes the dish: Wok (For quick cooking)
Cutting board· Also works: Plate (Large plate, dulls the knife)
Knife· Also works: Food processor (Fast, less control over size) · Kitchen shears (For herbs/dough)
By the steps, as the recipe is built now: another version or addition can change the list.
