Ensalada de patata y atún al pesto

Ingredientes

• 750 g (26 oz) baby red for white potatoes
• 1/2 red onion, thinly sliced
• 1 cup roasted red peppers, sliced
• 300 g (11 oz) green beans
• 1 x 425g (15 oz) can tuna in spring water, drained
• 3/4 cup plain greek yogurt (I used 0.5% fat)
• 1/4 cup basil pesto
• Juice of 1 lemon
• Salt and pepper, to taste

Preparación

1. 1

   In a large pot, boil potatoes in salted water until fork-tender (about 20 minutes). Be careful not to overcook them. Refrigerate to cool.

2. 2

   Bring a pot of fresh water to a boil. Add the green beans and cook for 1-2 minutes. Transfer the blanched beans to a bowl of ice water to cool quickly and preserve their colour. Pat dry once cool.

3. 3

   In a medium bowl, whisk together Greek yogurt, pesto and lemon juice until smooth.

4. 4

   Cut cooled potatoes into 1 1/2-inch chunks (either halves or quarters) and the green beans in half, then transfer to a large bowl.

5. 5

   Combine the potatoes, green beans, dried tuna, red oil and roasted peppers in a large bowl. Pour 3/4 of the dressing, a pinch of salt, stir gently, and refrigerate until ready to serve.