New Potato Salad with Tuna
Source of Recipe
Homemakers Magazine: June 2004
List of Ingredients
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2 leeks (white and light green parts only)
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2 lb (1 kg) small new potatoes
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2 cans (each 198 g) oil-packed tuna (or 2 cups/500 mL flaked poached salt cod)
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1/2 cup (125 mL) Niçoise or small black olives
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2 tbsp (30 mL) lemon juice
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Vinaigrette:
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1/2 cup (125 mL) extra-virgin olive oil
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1/4 cup (60 mL) white wine vinegar
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3 tbsp (45 mL) dry white wine
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1/4 cup (60 mL) finely chopped chives
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1 tsp (5 mL) anchovy paste
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1 clove garlic, minced
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1/2 tsp (2 mL) salt
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1/4 tsp (1 mL) pepper
Recipe
Vinaigrette: In small bowl, whisk together oil, vinegar, wine, chives, anchovy paste, garlic, salt and pepper; cover and refrigerate.
Halve leeks lengthwise, keeping root end intact. In large pot of boiling salted water, boil until tender, about 5 minutes. Using tongs, transfer to colander; chill under cold water and drain. Arrange on serving platter.
Add potatoes to pot; reduce heat and simmer until tender, 15 to 20 minutes. Drain in colander. When cool enough to handle, peel potatoes; halve and place in bowl.
Pour half of the vinaigrette over warm potatoes; toss and arrange on platter, drizzling any leftover vinaigrette in bowl over leeks. Top potatoes with tuna; scatter olives over salad. Whisk lemon juice into remaining vinaigrette; pour over tuna.
Makes 8 to 10 servings.
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