This is such a delicious classic salad that is so satisfying and refreshing in hot weather. It’s pretty straightforward to make, and I usually have most ingredients available. Sometimes, I add thinly sliced red peppers or red onion, which are a nice addition, and sometimes, I omit the potatoes, as you can see from the photograph.
6 small waxy potatoes, boiled and cooled
2 hard boiled eggs, cooled
1 can best quality tuna, drained
50g green beans, cooked and cooled
2 large tomatoes, chopped or 8 cherry tomatoes, halved
12 pitted black olives
2 tablespoons olive oil
1 tsp red wine vinegar
Salt and pepper
You can cook the potatoes, egg and beans at the same time in one pan. Place the potatoes in a large saucepan of cold water and bring to the boil. Once the potatoes come to the boil, set the timer for 8 minutes. After 8 minutes, add the egg, and set the timer for 3 minutes. After 3 minutes, add the beans and set the timer for 4 minutes. After 4 minutes, drain the lot well and let everything cool before using.
Cut the boiled potatoes in to quarters and place in a large bowl. Peel the eggs and cut into quarters lengthways and add to the bowl, with the drained tuna, cooked green beans, olives and tomatoes.
To make a dressing, take a separate bowl, whisk the oil, vinegar, salt and pepper together, and drizzle over the salad. Stir gently to combine all ingredients evenly and serve immediately.