Tuna And Potato Salad With Biscuits

Tuna and Potato Salad with Biscuits

Table of Contents

For the Salad:
- - 1 medium potato
- - 1 can of tuna (approximately 150-200 g)
  - 4 pickled cucumbers, diced
  - 1 bunch of fresh parsley, chopped
- - 1 lemon, juiced (about 2 tablespoons of juice)
  - 3 tablespoons mayonnaise
  - Salt, black pepper, and thyme to taste
- 1 bunch of fresh dill, chopped
For Serving:
- - 2 packs of biscuits (salted or unsalted, your preference)

1. Boil the Potato: Begin by washing the potato thoroughly. Place it in a pot of salted water and bring it to a boil. Cook for about 15-20 minutes or until tender when pierced with a fork. You can peel the potato before boiling or leave the skin on for added nutrients.
2. Cool and Dice: Once cooked, drain the potato and let it cool. When it’s cool enough to handle, peel if you haven’t already, and dice it into small cubes.

1. Drain the Tuna: Open the can of tuna and drain the excess liquid. Flake the tuna with a fork into a large mixing bowl.
2. Dice the Cucumbers: Chop the pickled cucumbers into small pieces. This will add a nice crunch and tanginess to the salad.
3. Chop the Herbs: Finely chop the parsley and dill. These herbs will add freshness to your salad and enhance its flavor.

1. Mix Ingredients: In the bowl with the flaked tuna, add the diced potatoes, pickled cucumbers, chopped parsley, and dill.
2. Make the Dressing: In a separate small bowl, combine the mayonnaise, lemon juice, salt, black pepper, and thyme. Mix well until you have a smooth dressing.
3. Combine: Pour the dressing over the tuna and potato mixture. Gently fold the ingredients together until everything is evenly coated in the dressing. Be careful not to mash the potatoes too much; you want to maintain some texture.

Taste the Salad: Before serving, taste the salad and adjust the seasoning if necessary. You can add more salt, pepper, or lemon juice according to your preference.
Chill (Optional): If time allows, cover the salad with plastic wrap and refrigerate for about 30 minutes. This resting period allows the flavors to meld together.

Scoop and Serve: Serve the tuna and potato salad alongside the biscuits. You can either place the salad on top of the biscuits for a delightful bite or serve them separately for guests to help themselves.

(Approximate values; actual nutrition may vary based on specific ingredients used and portion sizes)