TUNA AND POTATO SALAD A LA ESPANOLA
A healthy salad that goes heavy on the vegetables with a vinegar and oil dressing. The recipe calls for sherry vinegar, but other vinegars, such as white wine, red wine, cider, etc. would work well.
Provided by threeovens
Categories < 30 Mins
Time 30m
Yield 5 serving(s)
Number Of Ingredients 11
Steps:
- Boil potatoes, covered in water, until almost done, about 6 minutes.
- Add haricots vert, cook an additional 4 minutes, then drain; rinse under cold water and drain again.
- Place potatoes and beans in a large bowl, add tomatoes, shallots, salt, paprika, cayenne, and tuna.
- Drizzle salad with vinegar and oil; toss.
- Arrange lettuce on 5 serving plates, divide potato and tuna salad on top.
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