Tuna Potato Salad with Honey Mustard Dressing

Name: Tuna Potato Salad with Honey Mustard Dressing with boiled egg, beetroot, apple & fresh herbs
Total time: 25 min
Yield: 2
Cuisine: French
Ingredients: 2 piece Beetroot; 400 g Baby potatoes; 1 piece Apple; ⅔ head Butter lettuce; 2 piece Egg; 10 g Fresh chives, dill & flat leaf parsley; 40 g Honey-mustard dressing; 1 can Skipjack tuna in sunflower oil; 1 piece Low sodium vegetable stock cube; 1 tablespoon White wine vinegar; 2 tablespoon Extra virgin olive oil; 1 tablespoon [Plant-based] mayonnaise; to taste Salt and pepper

with boiled egg, beetroot, apple & fresh herbs

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The star of this dish is beetroot - this red tuber provides plenty of fiber and is packed with potassium!

Tags:

Calorie Smart

Allergens:

•Mosterd

•Vis

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total25 minutes

Cooking Time25 minutes

DifficultyMedium

Ingredients

Serving amount

1 piece

Beetroot

200 g

Baby potatoes

½ piece

Apple

⅓ head

Butter lettuce

1 piece

Egg

(Contains: Ei)

5 g

Fresh chives, dill & flat leaf parsley

20 g

Honey-mustard dressing

(Contains: Mosterd)

1 can

Skipjack tuna in sunflower oil

(Contains: Vis)

Not included in your delivery

½ piece

Low sodium vegetable stock cube

½ tablespoon

White wine vinegar

1 tablespoon

Extra virgin olive oil

½ tablespoon

[Plant-based] mayonnaise

to taste

Salt and pepper

Nutrition Values

Energy (kJ)2772 kJ

Calories663 kcal

Fat34.8 g

Saturated Fat7.7 g

Carbohydrate52.9 g

Sugar18.3 g

Dietary Fiber14 g

Protein28 g

Cholesterol19.8 mg

Salt1.2 g

Potassium504 mg

Calcium12.5 mg

Iron0.6 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Strainer

•Pan

•Salad Bowl

•Small Bowl

Cooking Steps

Boil plenty of water in a saucepan. Peel the beetroot and give it a 1cm dice, then boil for 15 - 20 minutes until al dente. Drain and set aside.
Cut any larger baby potatoes in half and leave the rest whole.
Transfer to a pot or saucepan and cover with water, then crumble in the stock cube (see pantry for amount).
Parboil the potatoes for 8 minutes.

Add the egg to the potatoes and continue boiling for 6 - 10 more minutes. Drain and then rinse under cold water.
Meanwhile, dice the apple into 2cm chunks.
Wash the lettuce and cut into strips. Finely chop the fresh herbs.
Drain the tuna and season with salt and pepper, then transfer to a salad bowl.

In a small bowl, combine the mayonnaise with the honey mustard dressing, white wine vinegar and extra virgin olive oil, along with half of the fresh herbs. Season to taste with salt and pepper.
Add the beetroot to the salad bowl, along with the apple, lettuce and potatoes.
Add the majority of the dressing and toss well to combine. Set aside the rest of the dressing to use later.

Peel the egg and cut it in half.
Serve the salad on plates and top with the egg.
Drizzle with the reserved dressing and garnish with the rest of the fresh herbs.