Loading...Ingredients
Scale
For the salad:
- 1 lb baby red potatoes (about 8 potatoes), halved
- Salt
- 2 containers Little Leaf Farms Baby Spring Mix (about 8 ounces lettuce)
- 2, 5-ounce cans albacore tuna packed in water, flaked
- 1/4 cup sliced black olives
- 4 eggs
- Optional: 1/4 cup capers for garnish
For the dressing:
- 1/4 cup white wine vinegar
- 1 clove garlic, minced
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup olive oil
Instructions
For the salad:
- In a medium pot, bring water to a boil. Gently add in eggs and cook for 10 minutes (for hard-boiled eggs). Using a slotted spoon transfer eggs to an ice bath and let cool until cold, about 5 minutes. Peel eggs and cut in half.
- Using the same pot, salt the boiling water. Add potatoes and cook until tender, about 10-15 minutes. Using a slotted spoon, transfer to an ice bath and let cool, about 3 minutes. Pat potatoes dry.
- To assemble salad, in a large bowl combine lettuce, cooked potatoes, flaked tuna, olives, and hard-boiled eggs. Toss with desired amount of dressing to evenly coat.
- Optional: add capers for garnish.
For the dressing:
- In a small mixing bowl, whisk white wine vinegar, garlic, dijon mustard, salt and pepper until combined. While whisking, slowly add olive oil until emulsified.
Notes
- The salad and the dressing are very forgiving. Feel free to make substitutions and/or omissions based on what you have on hand!
- To make this vegan, omit cheese.
- If you want to make soft-boiled eggs instead, boil eggs for 7 minutes.
- You can make and store the dressing in a mason jar. Simply add ingredients and shake until emulsified, about 30 seconds.
- Dressing can be stored in the refrigerator for up to a week.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Pantry Staple
- Cuisine: French