Tuna-And-Potato Salad With Sorrel Vinaigrette Recipe

Cooking Directions

• STEP 1.Start by boiling the potatoes until they are tender. Drain and let them cool.
• STEP 2.In a large bowl, combine the cooked potatoes, drained tuna, chopped sorrel, and sliced red onion.
• STEP 3.In a separate small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper to make the sorrel vinaigrette.
• STEP 4.Pour the vinaigrette over the potato and tuna mixture and toss gently to coat.
• STEP 5.Serve the salad chilled and garnish with fresh sorrel leaves, if desired.

Cooking Tips

• Make sure to use fresh sorrel leaves for the best flavor.
• You can add other vegetables like cherry tomatoes or cucumber for extra freshness.
• If you don't have sorrel, you can substitute it with baby spinach or arugula.

Storage and Serving

• This salad can be stored in an airtight container in the refrigerator for up to 2 days.
• Serve the salad chilled as a main course or as a side dish with grilled fish or chicken.
• You can also serve it on a bed of mixed greens for a more substantial meal.