Baked Potatoes Salad With Tuna and Pickled Cucumbers
Baking potatoes in aluminum foil won’t give you a crispy exterior, but it will deliver a creamy, steamy, full flavored interior - perfect for salads. Easy to peel and already tasty with just a pinch of salt and a drizzle of olive oil, foil-baked potatoes become delicious when combined with a yogurt dressing.
Turn the heat on :)
Preheat the oven to to 210C with ventilation
Bake the potatoes
Wash the potatoes and wrap them in aluminum foil.
Bake for 35-40 minutes until soft inside. Remove the tray out of the oven and let the potatoes cool slightly.
Peel the potatoes and slice them into half-centimeter rounds.
Peel the garlic cloves and use the hot oven to quickly roast them on a tray lined with baking paper.
(Keep in mind that cooking time varies with potato size, so you may need to adjust it. Always test with a fork before removing from the oven.)
Prepare the potato salad
In a medium bowl, add the yogurt, chopped roasted garlic, lemon zest, olive oil, dill, mustard, a pinch of salt and a grind of black pepper. Whisk until everything is well combined.
Add the potatoes and gently toss until they’re evenly coated with the yogurt dressing.
Assemble the salad
Place the lettuce on the bottom of the serving plate.
Add the potato salad over the lettuce.
Arrange the tuna chunks on top and drizzle the lemon juice over the tuna.
Distribute the thin pickled cucumber slices evenly across plate.
Finish with a drizzle of olive oil and balsamic vinegar.
Serve warm ! Enjoy !
INGREDIENTS - for one portion
Organic or “Best you can get” !
Quality canned tuna in olive oil - 150 g
Lettuce- 100 grams
Potatoes - 300 grams
Pickled cucumbers - 100 grams
Garlic - 4 cloves
Extra virgin olive oil - 15 ml (10 ml for the yogurt and 5 for drizzle)
Lemon Juice - 10 ml
Balsamic vinegar - 5 ml
A pinch of salt
A grind of black pepper
