As the warm days approach, we shy away from soups and hot dishes and dream of lighter spring salads. But be careful, light doesn't mean lacking in nutrition: we must remember to create a balanced mix of fiber, protein, and nourishing starches. Though often overlooked, the potato is one of the richest ingredients in magnesium, also a source of potassium. Taken from the book 100 Recipes for Potatoes (Webedia Books), this potato salad with tuna, red onion, and arugula is healthy, quick, and, in short, perfect for a spring lunch.
For 4 people
Preparation: 15 minutes
Cooking: 16 minutes
Ingredients to shop
800 g of firm potatoes
1 small can of tuna in oil
1 red onion
1 tbsp of Sherry vinegar
4 tbsp of olive oil
1 packet of arugula
Salt
Pepper
The recipe
Peel the potatoes, wash them, then cut them into 3 cm cubes. Peel the red onion and cut it into 8 pieces.
Steam the potato cubes for 15 minutes.
Dip the red onion pieces in boiling water for 1 minute. Drain them, place them in a bowl, separate the layers with your fingers, then add the Sherry vinegar and olive oil, and mix.
When the potatoes are cooked, drain them, then add them to the bowl with the onions. Season with salt and pepper, then mix gently.
Wash the arugula and dry it. Drain the can of tuna. Add everything to the potato salad and mix. Serve.
Also, check out the beautiful sweet potato and feta salad and a high-protein salad that's a hit.
