Mccarthy Salad (pl) Recipe

Preparation steps

1. 1

   Scrub and boil the potatoes in salted water until tender, then drain and cool. Cut into bite-sized dice.

2. 2

   Hard-boil the eggs: place in a pot, cover with water, bring to a rolling boil, then simmer 9–10 minutes. Cool in an ice bath, peel, and chop.

3. 3

   Prepare beets by cooking until tender (boil or roast), then cool and dice.

4. 4

   Finely dice the dill pickles and mince the red onion.

5. 5

   In a large mixing bowl, combine the potatoes, beets, pickles, red onion, chopped eggs, and tuna. Gently fold to distribute ingredients.

6. 6

   Make the dressing: in a medium bowl, whisk together mayonnaise, sour cream, Dijon mustard, lemon juice, and fresh dill. Season with salt and pepper to taste.

7. 7

   Pour the dressing over the salad and toss until evenly coated. Fold in the tuna carefully to avoid breaking it into too small pieces.

8. 8

   Chill the salad for at least 60 minutes to meld flavors. Before serving, taste and adjust seasoning with salt, pepper, or more lemon juice if desired.