Classic potato salad with crunchy trout roe

Delight in the flavors of a classic potato salad elevated with the satisfying crunch of trout roe. Perfect for a sophisticated and flavorful meal.

Ingredients:

• 3 large russet potatoes, peeled
• 3 large carrots, halved crosswise
• 1 cup frozen peas
• 5 large eggs
• 1/2 cup extra-virgin olive oil, plus more for drizzling
• 1 tablespoon fresh lemon juice
• Kosher salt
• 280g good-quality oil-packed tuna
• 110g trout roe 

Instructions:

1. Place the potatoes and carrots in a medium saucepan and add enough cold water to cover them. Bring the water to a boil on high heat, then reduce the heat to medium-low and let it simmer until the carrots are soft, which should take around 10 minutes. Using tongs, move the carrots to a plate to cool. Let the potatoes continue to simmer until they are tender, approximately 20 minutes more. Add the peas in the last 30 seconds of cooking. Once done, drain the vegetables and allow the potatoes to cool for about 10 minutes. Cut both the potatoes and carrots into 1-inch chunks.
2. While the vegetables are cooking, take another medium saucepan and cover 4 eggs with cold water. Bring the water to a boil, then cover the saucepan, remove it from the heat, and let it sit for 8 minutes. Drain the eggs and cool them under cold running water. Peel and cut the eggs into small pieces.
3. In a large bowl, use a hand mixer to combine 1 egg with 1 tablespoon of olive oil, lemon juice, and 1/2 teaspoon of salt. Gradually add the remaining 7 tablespoons of olive oil while beating at high speed until the mixture is well combined. Gently fold in the cooked potatoes, carrots, peas, and season with salt. Add the tuna and chopped eggs, mix everything together. Transfer the salad to a serving dish, drizzle some olive oil on top, sprinkle with trout roe, and serve.

Summary:

• Calories: 3105 kcal
• Fat: 164 g
• Protein: 172 g
• Carbs: 244 g
• Potassium: 6712 mg
• Magnesium: 457 mg