Potato salad with beets, hard-boiled eggs, tuna and orange supremes


  • 500 g of Princess Amandine® type potatoes
  • 1 red onion
  • 1 small Treviso
  • 2 cooked beets
  • 4 eggs
  • 1 can of 120 g of natural tuna
  • 2 oranges

For the sauce

  • 3 tablespoon(s) of olive oil
  • 2 tablespoon(s) of cider vinegar
  • 1/2 bunch of fresh parsley


  1. Peel and slice the red onion. Rinse the trevise, then slice it with a knife. Cook the potatoes in a pan of boiling salted water for 30 minutes until they are tender. Drain them and let them cool before cutting them into cubes. Peel and cut the beets into cubes. Cook the eggs for 10 minutes in a pan of boiling water. Peel them and cut them into quarters. Drain the tuna.

  2. In a salad bowl, mix the potatoes, beets, hard-boiled eggs, crumbled tuna, red onion and Treviso.

  3. Using a sharp knife, peel the oranges and remove the membranes. Collect the supremes above the salad bowl to collect some juice.

  4. In a small bowl, prepare the vinaigrette by mixing the olive oil, cider vinegar, salt and pepper. Pour the vinaigrette over the salad and toss gently to coat all the ingredients. Sprinkle with chopped fresh parsley.

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