Summer Egg Salad

13 ingredients
6 steps

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

  1. 1
    Boil the eggs for 5 minutes. Plunge into cold water and peel at once.
  2. 2
    At the same time, boil potatoes for 20 minutes. Drain and allow to cool.
  3. 3
    Also cook french beans in boiling water until tender, but with some bite. (Or use the microwave oven.).
  4. 4
    Halve the olives, slice the onion and drain the tuna chunks.
  5. 5
    Mix together the dressing ingredients and coat the potatoes and beans with the mixture.
  6. 6
    Arrange the tomatoes, olives, onion, tuna basil leaves and lastly arrange the quartered eggs.

Products Matching These Ingredients

Legion Whey (French Vanilla)

Legion Whey (French Vanilla)

Legion

A

40 SUME SEL POTATOES, WE SEE POTENTIAL 100% GREAT

Walkers

NOVA 4

Baby brussels sprouts

A NOVA 1

Dried egg product whole eggs

E NOVA 3

Sliced Potatoes

Basic American Foods

E NOVA 4

Organic grade a large brown eggs

Roundy's Organics

A

Baby kosher dill pickles

D NOVA 4

Dressing, western french style

E NOVA 4

Cut & peeled baby carrots

A NOVA 1
6 British Large Eggs

6 British Large Eggs

M&S

A NOVA 1

Ice cream, french quarter praline

Prestige

D NOVA 4

More Recipes to Try

Chicken Tikka Masala

20 ingredients

Twister Cheddar Rolls

8 ingredients

Empanditas

8 ingredients

Southwest Skillet

12 ingredients

Honey-Rum Grilled Bananas

5 ingredients

Favorite Jiffy Jambalaya

8 ingredients

Peach Chiffon Cups

6 ingredients

Brownie Mocha Trifle

6 ingredients

Berry Pinwheel Cake

14 ingredients

Easy Sesame Green Beans

7 ingredients

Cheesy Herbed Eggs

12 ingredients

Spinach Salad With Honey Mustard Dressing

17 ingredients