Red Batavia Potato Salad with Tuna

Ingredients

• 800 g New potatoes (Peeled or left with skin according to preference)
• 1 tête petite Red Batavia lettuce (Remove the outer leaves, keep the core for crunch)
• 1 boîte (140 g) Canned tuna in oil (bird's eye chili) (Drained)
• 4 pcs Eggs (Large eggs, to be hard-boiled)
• 8 pcs Radishes (Cut into quarters)
• 4 tiges Spring onions (Finely sliced)
• 2 cuillères à soupe Fresh parsley (Chopped)
• 20 g Butter (For sautéing the batavia)
• 30 ml Olive oil (Extra‑virgin oil)
• 5 ml Hazelnut oil (About 1 teaspoon)
• 15 ml Sherry vinegar (About 1 tablespoon)
• 5 ml Balsamic vinegar (About 1 teaspoon)
• 1 cuillère à café Dijon mustard (To emulsify the dressing)
• à goût Salt
• à goût Ground black pepper
• une pincée Espelette pepper (Optional, keep refrigerated)

Instructions

1. Prepare the potatoes

   Wash the potatoes, peel if desired, then cut into uniformly sized pieces. Place in a pot, cover with cold water, lightly salt and bring to a boil.

   Time: PT5M

   Temperature: Medium heat

2. Cooking the potatoes

   Simmer gently for 20 minutes until tender but still firm.

   Time: PT20M

   Temperature: Medium heat

3. Cook hard-boiled eggs

   Place the eggs in a small pot of cold water, bring to a boil then cook for 9 minutes. Cool immediately under cold water to stop cooking.

   Time: PT9M

   Temperature: Boiling

4. Prepare the vegetables and herbs

   Wash the batavia, remove the outer leaves, keep the crunchy core. Slice the core into strips. Rinse the radishes and cut into quarters. Thinly slice the spring onions. Chop the parsley.

   Time: PT10M

5. Prepare the dressing

   In a bowl, combine the sherry vinegar, balsamic vinegar, mustard, salt and pepper. Gradually add the olive oil then the hazelnut oil while whisking to emulsify.

   Time: PT5M

6. Lightly sauté the batavia

   Melt the butter in a hot pan, add the batavia strips and sauté for 2 minutes until lightly golden but still crisp.

   Time: PT3M

   Temperature: Medium-high heat

7. Assemble the salad

   Drain the potatoes and let them warm slightly. Peel the eggs, cut into quarters. In a salad bowl, combine the potatoes, eggs, flaked tuna, radishes, spring onions, sautéed batavia core and parsley. Pour the dressing, gently toss to coat all ingredients.

   Time: PT5M

8. Finishing and serving

   Sprinkle with a pinch of Espelette pepper if desired, adjust salt and pepper, then serve immediately or keep chilled until serving.

   Time: PT1M

Nutrition Facts

Calories

350

Protein

15 g

Carbohydrates

30 g

Fat

15 g

Fiber

4 g

Ingredient Substitutions

• Instead of New potatoes: Firm‑ground potatoes
• Instead of Red Batavia lettuce: Red romaine lettuce
• Instead of Canned tuna in oil (bird's eye chili): Tuna canned in water
• Instead of Eggs: Chicken eggs
• Instead of Radishes: Young turnips
• Instead of Spring onions: Shallots
• Instead of Fresh parsley: Chives
• Instead of Butter: Margarine
• Instead of Olive oil: Canola oil
• Instead of Hazelnut oil: Sesame oil
• Instead of Sherry vinegar: Wine vinegar
• Instead of Balsamic vinegar: Apple cider vinegar
• Instead of Dijon mustard: Whole‑grain mustard
• Instead of Espelette pepper: Paprika

Equipment Needed

• Pot for potatoes
• Pot for eggs
• Colander
• Cutting board
• Chef's knife
• Frying pan (sauté pan)
• Dressing bowl
• Wooden spoon or whisk
• Serving salad bowl

Critical Steps — Do Not Skip

• Cook potatoes until tender without mashing
• Precisely cook eggs (9 minutes) for a creamy yolk
• Sauté the batavia just enough to achieve a light coloration
• Properly emulsify the dressing

Chef Tips from the Video

• Use new potatoes of the 95 % grade for ideal texture
• Lightly browning the batavia in butter adds a nutty note that lifts the dish
• Espelette pepper adds a subtle heat without overwhelming the flavors.

Troubleshooting

Storage

Refrigerator: Store in an airtight container 2‑3 days

Freezer: Not recommended (potatoes and dressing degrade)

Room temperature: Can remain at room temperature up to 2 hours

Make-Ahead Tips

• Cook potatoes and eggs the day before and keep refrigerated
• Prepare the dressing ahead of time; it keeps 3 days in the refrigerator
• Sauté the batavia just before assembling to retain crunch