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Potato and bonito salad

Name: Potato and bonito salad
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 500 g waxy potatoes; 250 g green beans; 4 eggs; 160 g bonito or tuna in olive oil, drained; 1 small red onion; 4 tbsp olive oil; 1 1/2 tbsp sherry vinegar; 1 tsp Dijon mustard; 1 tsp salt; 1 pinch black pepper

Zusammenfassung

Editorially simplified adaptation of a Spanish public-domain recipe. Source

Preparation

Wash the potatoes well and cover them with cold salted water in a pan. Bring to a boil and cook for 18 to 22 minutes, until a knife slips in easily. Drain and leave for 10 minutes.
Put the eggs in a small pan, cover with cold water and bring to a boil. Once boiling, cook for 9 minutes. Cool under cold water, peel and quarter.
Meanwhile, trim the beans. Cook them in boiling salted water for 4 to 5 minutes; they should be tender but still have a little bite. Drain and cool immediately under cold water.
Whisk oil, vinegar, mustard, salt and pepper in a large bowl. Cut the onion into very thin strips.
Cut the warm potatoes into bite-size pieces and toss with beans and onion in the dressing. Arrange the bonito in large pieces and place the eggs on top.
Leave for at least 15 minutes. Just before serving, drizzle with any dressing left in the bowl.