Potato Salad with Tuna, Beans, Egg, Corn and Peas
Ingredients (4–5 servings)
4 medium potatoes, peeled and cubed
1 can of tuna in water or oil, drained
1 cup of green beans (stewed) cut into pieces
3 hard boiled eggs, beaten
1 cup of boiled yellow corn
1 cup of boiled green peas
1/2 finely chopped purple onion (optional)
3/4 cup mayonnaise
2 tablespoons of lemon juice or vinegar
1 tsp mustard (optional, gives more flavor)
Salt and pepper to taste
Chopped peppermint for decoration
⭐ Step by Step Preparation
1. Cooking the potatoes
Place the potato cubes in a pot with cold water and salt.
Cook on medium heat until soft but firm (about 10–12 minutes, depending on size).
Blacken and let cool completely so they don’t get unsteady when mixing.
2. Cooking my green beans and peas
In another pot, boil water with salt.
Add the broken green beans and cook 6–7 minutes.
Add the peas and cook 3 more minutes.
Darken and cool under cold water to keep the green color vibrant.
3. Prepare the eggs
Boil eggs 10 minutes, cool in cold water and pick in cubes.
4. Prepare the tuna
Drain the can of tuna well.
Slice it with a fork into small pieces but not too thin.
5. Mix all the ingredients
In a big bowl match:
Cold potatoes
Green Jews
Arvejas
Yellow corn
Boiled egg
Again
Purple onion (if you use)
Mix very gently to not break the potatoes.
6. Prepare the mayonnaise sauce
In a mixing bowl:
Mayonnaise
Lemon juice or vinegar
Mustard (optional)
Salt and black pepper
Must be a creamy sauce, not too thick.
7. Integrate all
Pour the dressing over the salad.
Mix with wrapping moves until everything is well covered.
Adjust salt and black pepper.
⭐ 8. Serve
Refrigerate for 30–60 minutes to integrate the flavors.
Serves cold, garnished with chopped parsley or hard-boiled egg slices.