Name: Warm Baby Potato Salad with Radishes and Tuna
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 serving(s)
Ingredients: 1 1/2 lb (675 g) small baby potatoes; 1/3 cup (75 ml) mayonnaise; 2 tbsp capers; 2 tbsp (30 ml) whole-grain mustard; 1 lemon, zest finely grated; 1 tbsp (15 ml) lemon juice; 1 tsp garlic powder; 6 radishes, thinly sliced on a mandoline; 6 cups (140 g) arugula; 2 cans (7 oz/198 g each) oil-packed tuna, drained; 1/2 cup (80 g) roasted pumpkin seeds, coarsely chopped

Preparation

- Place the potatoes in a pot. Cover with cold water. Season with salt. Bring to a boil and cook for 10 minutes or until the potatoes are tender. Drain and rinse under cold running water. Drain well.
- Meanwhile, in a large bowl, combine the mayonnaise, capers, mustard, lemon zest and juice, and garlic powder. Season generously with salt and pepper.
- On a work surface, cut the potatoes in half. Add the potatoes and radishes to the bowl of mayonnaise dressing. Mix well. Adjust the seasoning.
- Divide the arugula among four plates. Top with the potato salad and tuna. Sprinkle with the pumpkin seeds.

Warm Baby Potato Salad with Radishes and Tuna

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Preparation

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To help you with this recipe

RICARDO Multifonctional Mandolin