Today's dinner was - to my utter surprise - a huge success. Let me explain: HubbyGrouch - I assume like generations of former American public school students - has almost a physical reaction when I say the words "potato salad". This strong aversion, so I understand, is due to the mayonnaise loaded gooey tasteless "something" that's referred to as "potato salad" in school cafeterias nationwide. I do not have any personal experience with this, fortunately. I am used to homemade family-recipe potato salad which is pretty great. (And I love potatoes - I mentioned that a few times.) HubbyGrouch, on the other hand, is not very keen on potatoes anyway; except for raclette and potato gratin. Well, if you look at this week's meal plan, you will find a Colombian dish on it. So, I thought I was entitled to a potato dish, to satisfy my craving for home-style food as well. I almost said that when, with a slightly guilty conscience, I put the plate of potato salad in front of HubbyGrouch. I was a little surprised not to hear any mumbled complaints, but I left it at that. Halfway through the meal, I finally plucked up the courage to ask HubbyGrouch's opinion about the potatoes. Guess what? I was completely baffled when he exclaimed that this was the best potato salad he'd ever had and in fact he really LIKED the dish. I immediately (and secretly) resolved to make this dish once a week for the rest of the summer......no, just kidding, HubbyGrouch.
6-7 medium white potatoes (about 900 g)
2 tsp dried oregano (or 2 tbsp fresh)
2-3 tbsp chopped fresh parsley
4 1/2 tbsp red wine vinegar
5 tbsp olive oil
1 big tomato, diced
1 small red onion, finely chopped
1 cans (300 g) tuna
2 hardboiled eggs
Boil the potatoes in salted water for 25-30 minutes, until soft but still firm. Drain, peel, and let cool. Whisk together oregano, parsley, vinegar, oil, 1 tsp salt, and 1/4 tsp black pepper. Drain tuna and mix with tomatoes and onion. Add 1/4 of the vinaigrette. Quarter the potatoes lengthwise, then cut into 1/2 inch thick slices. Mix with remaining vinaigrette. Slice eggs. Arrange potatoes, egg, and tuna on plates and serve.