This potato salad with lettuce, radishes, spring onions, tuna fish and anchovy fillets is tasty enough and filling enough to be eaten for lunch with a couple of slices of brown bread. The quantities are approximate for 2 – 3 persons and you may add more of one ingredient that you like and omit altogether another you don’t care for.
Ingredients 2 – 3 medium potatoes boiled Shredded lettuce 2 – 3 radishes thinly sliced 2 spring onions washed and thinly sliced 1 cucumber sliced 2 hard-boiled eggs, cut in quarters 6 Kalamata olives 1 tin tuna fish in water 4 – 5 anchovy fillets 1 tablespoonful capers 1 tomato Sauce 1 clove of garlic minced 6 – 7 tablespoonfuls olive oil 3 tablespoonfuls vinegar Salt, pepper
Wash, dry and prepare the lettuce, radishes, onions, cucumber. Scrub the potatoes and boil them in salted water until they are soft. If you wish you can slice them leaving on the skin, or you can peel them. Boil the eggs, and cut the olives in half to remove the stones. You can also buy olives without stones if you wish.
Tear up the lettuce leaves with your fingers and place them on a platter. Add the sliced potatoes, cucumbers, radishes, spring onions, olives, capers and tuna fish. Garnish with the egg quarters, tomato slices and anchovy fillets.
Beat the olive oil, the vinegar, salt, pepper and the garlic. Drizzle over the salad and serve immediately.