Food editor, stylist and author Angela Boggiano and her photographer husband, Craig Robertson, owners of At The Kitchen in Cheadle Hulme, share their delicious Italian potato, green bean and tuna salad with us.
It’s time to add some colour and freshness to our evening meals. After months of beige comfort food, we are craving something fresh, crunchy and zingy yet still hearty and super tasty. This salad hits all the notes and is so simple to put together. Make extra as it will sit perfectly in the fridge for lunch the next day.
Italian potato, green bean and tuna salad
Serves 4
For the salad:
● 400g new potatoes
● 150g green beans
● 4 large eggs
● 50g pitted black & green olives
● 1 small red onion, finely sliced
● 200g cherry tomatoes, halved
● 100g radishes, halved
● 150g can tuna in olive oil, drained
For the dressing:
● 1 tbsp Dijon mustard
● Juice 1 large juicy lemon
● 75ml extra virgin olive oil
● 1 tbsp honey
● 3 tbsp flat leaf parsley, finely chopped
1. Tip the potatoes into a pan of cold salted water, ensuring they are well covered, and bring to the boil. Reduce the heat to a simmer. Add the beans and cook for five minutes, then remove with a slotted spoon and immediately plunge into ice-cold water to cool.
2. Cook the potatoes for another five minutes until tender, then drain and leave to cool. When cool enough to handle, halve or quarter them and place in a bowl.
3. Meanwhile, cook the eggs in a second small saucepan of simmering water for seven minutes to give a soft, jammy yolk. Drain the eggs and run under cold water, then peel the shell and cut in half.
4. Drain the cooked green beans and add to the bowl with the potatoes.
5. Whisk together all the ingredients for the dressing with a good pinch of salt and ground black pepper. Spoon a tablespoon over the potatoes and beans and toss together well. Arrange the potatoes and beans on a large serving platter with the olives, red onion, tomatoes, radish, eggs and tuna – keeping everything separate. Spoon over some of the dressing and scatter with the parsley. Serve at the table along with some extra dressing and crusty bread and let everyone help themselves.
At the Kitchen
5 Warren Road
Cheadle Hulme
Cheadle
SK8 5AA
