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Potato salad


This is a very suitable recipe for summer, you can eat at ambient temperature and it is a good choice to bring to work on a tupper or to bring for a picnic.


  • Potatoes
  • Onion
  • Olives
  • Tuna
  • Anchovies
  • Egg

Start cooking the potatoes just cleaned wihout peeling in a pot with boiling water and handful of salt. Cook them for about 25 minutes and let rest off the water for at least one hour.

Then you will be able to peel them easily, after peeled cut them in small cubes and reserve in a bowl. Chop an onion and add it on the bowl, add also some ground pepper, about a dozen of olives cut in pieces, some anchovies, and tuna.

Instead of hard-boiled egg I prefer mix the salad with a mayonnaise, put an egg on a blender cup, some salt a few drops of vinegar or lemon and some sunflower oil. Let the mixer run on the bottom for 10 seconds and then move the mixer up and down until the mix is well integrated, you can add more oil slowly to obtain more mayonnaise.

Finally add the mayonnaise to the bowl and mix everything. Maintain in the fridge and remove the salad from fridge some hours before eating.

Potato salad

Music played in the video (Airport Lounge) was composed by Kevin MacLeod (http://incompetech.com), also he is the owner of song’s rights which are released under a CC-BY license.

Categories: Uncategorized
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