Summer Egg Salad
- Ready In:
- 35mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 6 medium eggs
- 750 g baby potatoes
- 200 g French beans
- 185 g tuna in water
- 50 g black olives, pitted
- 1⁄2 small red onion, very finely sliced
- 100 g cherry tomatoes, halved
- 12 basil leaves
-
Dressing
- 50 ml cider vinegar
- 25 ml olive oil
- 5 ml lemon juice
- salt and pepper
directions
- Boil the eggs for 5 minutes. Plunge into cold water and peel at once.
- At the same time, boil potatoes for 20 minutes. Drain and allow to cool.
- Also cook french beans in boiling water until tender, but with some bite. (Or use the microwave oven.).
- Halve the olives, slice the onion and drain the tuna chunks.
- Mix together the dressing ingredients and coat the potatoes and beans with the mixture.
- Arrange the tomatoes, olives, onion, tuna basil leaves and lastly arrange the quartered eggs.
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RECIPE SUBMITTED BY
Not much to tell! I'm a South African living in London, mother of four rangingfrom 25 to 9. I am desperately trying to get my children's stories published - anyone out there interested? Until my ship sails in, I cook, eat everything and anything, and then diet like mad. I love experimenting with new recipes and I absolutely hate spoilt kids who visit and say? "what is THIS?" and push it away without trying.
My favourite cookbook is Mrs Beeton's family cookbook. 1994 edition.