Spanish Potato Salad

Ingredients

• 2 kg waxy potatoes
• 6 Eggs
• 370 g canned tuna in oil
• 200 g green olives (pitted)
• Salt
• 60 g mayonnaise
• 60 g yogurt (1.5% fat)
• 2 tbsp mustard
• ground pepper

Instructions

1. 1.

   Wash the potatoes, cover them with water in a pot and simmer for about 25 minutes until tender. Drain, steam off excess moisture, and let cool to lukewarm.

2. 2.

   Meanwhile, hard‑boil the eggs, shock them in cold water, peel, and also allow to cool to lukewarm. Drain the tuna in a sieve and flake with a fork. Drain the olives and slice into rounds.

3. 3.

   Peel the potatoes and cut into cubes. Dice the eggs similarly. Salt the potatoes and eggs.

4. 4.

   For the dressing, whisk together mayonnaise, yogurt, and mustard. Add the potatoes, eggs, tuna, and olives, then mix thoroughly. Season the Spanish potato salad with salt and pepper to taste.