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Red Batavia Potato Salad with Tuna
A rustic summer salad combining new potatoes, crunchy red Batavia lettuce, tuna in oil, creamy hard-boiled eggs, tangy radishes, spring onions and a homemade dressing made with sherry vinegar, balsamic, olive oil and hazelnut oil. Simple, flavorful and perfect for summer meals.
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Cost Breakdown
Critical Success Points
- • Cook potatoes until tender without mashing
- • Precisely cook eggs (9 minutes) for a creamy yolk
- • Sauté the batavia just enough to achieve a light coloration
- • Properly emulsify the dressing
Safety Warnings
- • Handle boiling water carefully to avoid burns
- • Use a sharp knife and cut away from your body
- • Watch the pan’s heat when sautéing the batavia
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