Potato Salad With Tuna and Eggs

This is a recipe I have been making, and improving, for around 40 years.

Ingredients:

4-5 medium sized organic potatoes

6 eggs

olive oil, preferably Greek or Italian

mild mustard

a can of tuna, preferably in brine, preferably smoked.

a can of sweet corn in brine

salt

1-2 tablespoons of capers in brine

around 100 gr walnuts, shelled and halved

sriratcha hot chilli sauce (optional)

Utensils:

a pot for boiling the eggs and potatoes

a big bowl for the salad

a jar for the dressing

smaller bowls for serving the salad

Wash the potatoes well.

Wash the eggs.

Put the eggs and potatoes into the pot.

Add cold water until the potatoes are covered.

Add salt.

Heat the pot over high heat until the water starts to boil, then lower the heat to medium/low.

When the potatoes are done (you can use a fork to test them) stop the heat, drain the boiling water and replace it with cold water.

Separate the brine from the corn, keeping both.

If the tuna is stored in brine, separate them and mix the brine to that from the corn. If, on the other hand, it is stored in oil, just discard the oil (it is usually of very bad quality) and keep the tuna.

Discard the brine from the capers.

Remove the potatoes and eggs from the water. Cut the potatoes in pieces and put them into the big salad bowl. Shell the eggs, cut them in quarters and add them to the potatoes.

Shred the tuna to pieces, add them to the salad.

Add the corn, the walnuts and capers.

Put the brine in the jar.

Add an equal volume of olive oil.

Add mustard, equal in volume to the brine.

If you want the dressing to be spicy, add sriratcha to taste (be careful, this is strong stuff!)

Close the jar and shake vigorously to mix the ingredients.

When you are ready to eat the salad, put as much as you want in the small bowls and pour the dressing over them. If you hove more salad than you serve at this time, do NOT mix it with the dressing until the time you serve it.

Bon appetit!