This recipe is a dressed-up version of the basic Sweet & Tangy Potato Salad. It will accompany tonight’s pork steak. I prepared it ahead to make sure it will be well chilled.
1 kilo of potatoes
1 184-g. can of tuna chunks in brine, well drained
3/4 c. of crushed pineapples (canned), well-drained
2 tbsp. of sweet pickle relish
2 tbsp. of finely chopped onions
1/2 c. of roughlychopped cooked carrots
2 tbsp. of finely chopped raw celery (optional)
1 c. (or more) of mayonnaise
1/4 c. of whipping cream, chilled
salt and white pepper to taste
a little sugar
2 hard-boiled eggs
Cooking procedure :
Scrub the potatoes under running water to get rid of any soil in its skin. Place them in a large saucepan. Add enough tap water to cover. Add a tsp. of rock salt. Cover thethe saucepan tightly. Bring to a boil then lower heat and simmer until tender. To test for tenderness, insert a pointed knife at the thickest part of the biggest potato. The potatoes should still be firm at the center.
Drain the potatoes and cool completely. Peel them and cut into 3/4″ cubes. Do not peel or cut them while still warm or they will crumble. Plate in a large mixing borl and set aside.
Prepare the dressing. Whisk together the mayonnaise and the chilled whipping cream. Stir in the tuna, crushed pineapple, chopped onion and carrots, pickle relish and celery, if using. Season with salt, pepper and sugar. Pour the mixture over the potato cubes and toss well. Chill.
Slice the hard-boiled eggs and use to garnish the salad.