SafePlates

Ingredients

• 2 medium potatoes, peeled and diced (1 1/2 cups / 225g)
• 1 large carrot, peeled and diced (3/4 cup / 100g)
• 1 cup (150g) frozen peas
• 1/2 cup (120ml) gluten-free mayonnaise
• 2 large eggs
• 1/2 cup (120g) gluten-free pickles, finely diced
• 1/2 cup (120g) canned gluten-free tuna, drained (optional)
• Salt, to taste
• Black pepper, to taste
• 1 tablespoon (15ml) lemon juice

Instructions

1. Bring a medium pot of salted water to a boil.
2. Add the diced potatoes and carrots to the boiling water. Cook for 8-10 minutes, or until just tender.
3. Add the frozen peas to the pot and cook for an additional 2 minutes. Drain all vegetables and let them cool completely.
4. While the vegetables are cooling, place the eggs in a small saucepan and cover with water. Bring to a boil, then simmer for 10 minutes. Cool the eggs under cold running water, peel, and chop them.
5. In a large bowl, combine the cooled potatoes, carrots, peas, chopped eggs, pickles, and tuna (if using).
6. Add the gluten-free mayonnaise and lemon juice. Mix gently until everything is well coated.
7. Season with salt and black pepper to taste.
8. Cover and refrigerate for at least 1 hour before serving to allow the flavors to meld.

Tip

For a decorative touch, garnish with extra chopped pickles, fresh herbs, or sliced hard-boiled eggs before serving.