Recipe - Spring Potato Salad With Tuna

2 pound Mediumsizeredskinned
potatoes
6 tablespoon Flaked drained canned white
meat tuna
1 One half teaspoon Plus 2 tablespoons white
wine vinegar
6 tablespoon Extravirgin olive oil
3 Hardboiled eggs; peeled
1/3 cup Thinly cut or sliced up onion
2 tablespoon Minced fresh parsley

Cook potatoes in large pot of boiling salted water until tender, about 35
minutes. Cool. Peel potatoes and cut into 1/4inchthick rounds.

Combine tuna and 1 One half teaspoons vinegar in small bowl. Whisk oil and
remaining 2 tablespoons vinegar in another small bowl; add 1 hardboiled
egg yolk and mash. Season vinaigrette with salt and pepper. (Potatoes, tuna
and vinaigrette can be made 6 hours ahead. Cover separately; chill. Rewhisk
vinaigrette before continuing.)

Thinly slice remaining 2 eggs and 1 egg white. Arrange half of potato
slices in shallow dish. Season with salt and pepper. Top with half of
onion, tuna, egg and parsley. Drizzle half of vinaigrette over. Repeat
layering with remaining potato slices, salt and pepper, onion, tuna, egg
and parsley. Drizzle remaining vinaigrette over. Serve at room temperature
or chill until serving time.

Serves 6.

Bon Appetit May 1995

Converted by MC_Buster.

Per serving: 966 Calories (kcal); 97g Total Fat; (89% calories from fat);
20g Protein; 5g Carbohydrate; 636mg Cholesterol; 191mg Sodium Food
Exchanges: 0 Grain(Starch); 2 One half Lean Meat; One half Vegetable; 0 Fruit;
17 One half Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.