Tuna Potato Salad

Ingredients

• 4 medium new potatoes
• Salt
• 2 Eggs
• 1 red bell pepper
• 0.5 handful Arugula
• 150 g canned tuna (in its own juice)
• 1 tbsp Lemon Juice
• 2 tbsp white balsamic vinegar
• 3 tbsp olive oil
• Pepper (freshly ground)

Instructions

1. 1.

   Wash the potatoes and cook them in salted water for about 30 minutes until tender. Drain and let cool to lukewarm.

2. 2.

   Hard‑boil the eggs for about 10 minutes, shock in cold water, peel and chop. Wash, halve, deseed and finely dice the bell pepper. Rinse and dry shake the arugula. Drain the tuna well and flake into pieces.

3. 3.

   Whisk together lemon juice, balsamic vinegar, and olive oil; season with salt and pepper to make the dressing.

4. 4.

   Halve the potatoes lengthwise and hollow them out, leaving a ~1 cm thick rim. Cut the scooped potato flesh into chunks and mix with the remaining prepared ingredients under the dressing. Taste the salad, fill the potato shells, and serve.