Today is Ash Wednesday… perfect day to make this potato salad.
I used to eat this every Ash Wednesday when I was a child. My dad used to call this salad “Serenata” in Spanish or Serenade in English… Don’t know why… I always thought that was a silly name for a salad.
The original recipe my mom used to make was made with salted cod. But I found this recipe that uses white meat tuna and it’s just perfect. I also use teeny tiny potatoes (I got them at Trader Joe’s) You can serve it at room temperature or chill it in fridge.
Serves 4
Adapted from Bon Appétit, May 1995
- 1 pound fingerling potatoes
- 5 tablespoons flaked drained canned white meat tuna
- 1 tablespoon white wine vinegar
- 3 tablespoon olive oil
- 3 hard-boiled eggs, peeled
- 1/3 cup thinly sliced green onion
- 1 1/2 tablespoons minced fresh parsley
Cook potatoes in large pot of boiling salted water until tender, about 25 minutes. Cool.
Combine tuna and vinegar in a small bowl. Whisk oil and 1 hard-boiled egg yolk and mash. Thinly slice remaining eggs.
Arrange potatoes slices in shallow dish. Season with salt and pepper. Top with green onion, parsley, tuna and eggs. Drizzle vinaigrette over and serve.
