Tuna and potato salad
You can’t go wrong with a really good potato salad, and this simple and tasty tuna and potato salad ticks all the boxes. This recipe is Justine Schofield’s variation on the traditional potato salad. Simply by adding some tuna, it becomes a whole meal in itself.
Tips: Use baby potatoes as they cook faster, or cut large potatoes into small pieces, and always start your potatoes in cold water. Leave the skin on too as it adds flavour! Make sure they’re tender and cooked really well. For the perfect potato salad, mix the potatoes through the tuna and the sauce while they’re still hot. Don’t chill your potato salad as it will lose its beautiful characteristics. If you have had it in the fridge, let it come back to room temperature for at least one hour prior to serving.