Potato salad with eggs and tuna

Elementary salad in a hurry. The recipe can be supplemented and changed depending on what is in the refrigerator: take pink salmon instead of tuna, lemon juice instead of vinegar, add a spoonful of mild mustard to the salad, add any lettuce leaves or green peas. Please note that we boil potatoes in milk - so even the old tuber becomes more tender.

Ingredients

• Potato- 1 kg
• Milk- 2 tablespoons
• canned tuna in oil- 300 g
• green onion- 20 g
• Egg- 3 pieces
• Parsley- 20 g
• white wine vinegar- 3 tablespoons
• Sunflower oil- 6 tablespoons
• Salt- taste
• Ground black pepper- taste

Directions

1. Put the unpeeled potatoes in a saucepan with cold water, milk and a pinch of salt, bring to a boil and cook over medium heat for about half an hour until the potatoes are soft. Drain the water. Let cool, peel and cut into slices.
2. During this time, you will have time to boil hard-boiled eggs and cut them into slices too. Finely chop the onion and parsley and break the tuna into pieces, after draining the oil from the tuna jar.
3. Transfer the potatoes to a bowl along with the tuna slices and the egg.
4. Whisk the vinegar, salt and pepper and pour over the potatoes. Top with oil and sprinkle with chopped herbs. Lightly toss the salad and let cool before serving.