SafePlates

Ingredients

• 2 medium potatoes, peeled and diced (2 cups / 300g)
• 1 large carrot, peeled and diced (1 cup / 130g)
• 1 cup (150g) frozen peas
• 1/2 cup (120g) gluten-free pickles, finely diced
• 1/2 cup (120g) gluten-free mayonnaise
• 2 large eggs
• 1/2 cup (120g) gluten-free canned tuna, drained (optional)
• Salt, to taste
• Black pepper, to taste
• 1 tablespoon (15ml) gluten-free white wine vinegar

Instructions

1. Bring a large pot of salted water to a boil. Add the diced potatoes and carrots. Cook for 8-10 minutes, or until just tender. Add the peas in the last 2 minutes of cooking.
2. While the vegetables are cooking, place the eggs in a small saucepan, cover with water, and bring to a boil. Once boiling, reduce heat and simmer for 10 minutes. Transfer eggs to a bowl of cold water, then peel and chop.
3. Drain the cooked vegetables and let them cool completely.
4. In a large bowl, combine the cooled potatoes, carrots, peas, chopped eggs, pickles, and tuna (if using).
5. Add the mayonnaise and white wine vinegar. Mix gently until everything is well coated. Season with salt and black pepper to taste.
6. Cover and refrigerate for at least 1 hour before serving to allow the flavors to meld.
7. Serve chilled, garnished with extra chopped pickles or fresh herbs if desired.

Tip

For extra flavor and color, you can add diced roasted red peppers or gluten-free capers to the salad.