Tuna and Potato Salad

Step 1

Place the 1.5 lb potatoes in a large pot, cover with cold water, and add a pinch of salt. Bring to a boil over high heat, then reduce to medium and simmer until fork-tender, about 15-20 minutes.

Step 2

Drain the potatoes and let them cool slightly. While still warm, cut them into bite-sized chunks and place in a large bowl.

Step 3

Drain the 2 cans of tuna and flake it with a fork. Add the tuna, 0.5 sliced red onion, and 0.25 cup chopped parsley to the bowl with the potatoes.

Step 4

In a small bowl, whisk together the 3 tbsp olive oil, 2 tbsp lemon juice, 0.5 tsp salt, and 0.25 tsp black pepper. Pour the dressing over the salad.

Step 5

Gently toss everything until well combined. Taste and adjust seasoning if needed. Serve warm or at room temperature.

Step 6

If you have them, add a teaspoon of Dijon mustard or a pinch of chilli flakes to the dressing for extra kick.