Potato Salad with Mayonnaise, Egg and Tuna

Ingredients

• 600 g waxy potatoes
• Salt
• 2 red bell peppers
• vegetable oil (for the tray)
• 2 carrots
• 250 g Peas (frozen)
• 200 g canned tuna in its own juice
• 100 g mayonnaise
• 2 tbsp Sour cream
• 1 tbsp White Wine Vinegar
• pepper (ground)
• 1 hard-boiled egg
• 1 tbsp freshly chopped parsley

Instructions

1. 1.

   Peel, wash and dice the potatoes. Boil in salted water for about 15 minutes. Drain, let cool.

2. 2.

   Preheat the oven to grill mode.

3. 3.

   Wash, halve, clean and seed the bell peppers. Place skin side up on an oiled baking sheet and grill until the skin starts blistering. Remove from oven, cover with a cloth and cool. Peel the skin off and slice the pepper flesh into strips. Peel and dice the carrots. Add carrots and peas to boiling salted water, cook for about 2 minutes, shock in cold water and drain. Drain the tuna well and flake into pieces.

4. 4.

   Whisk mayonnaise, sour cream and vinegar together; season with salt and pepper. Mix all prepared ingredients into the dressing and pour into bowls. Peel and quarter the egg. Place on top of the salad and sprinkle with parsley before serving.