Classic Potato Salad with 
Crunchy Trout Roe


In a medium saucepan, cover the potatoes and carrots with cold water. Bring 
to a boil over high heat, then simmer over moderately low heat until the carrots 
are tender, about 10 minutes. Using tongs, transfer the carrots to a plate to cool. 
Continue to simmer the potatoes until tender, about 20 minutes longer; add the peas for the last 30 seconds of cooking. Drain and let the potatoes stand until cool enough to handle, about 10 minutes. Cut the 
potatoes and carrots into 1-inch pieces.


Meanwhile, in another medium 
saucepan, cover 4 of the eggs with cold water and bring to a boil. Cover the 
saucepan, remove from the heat and let 
stand for 8 minutes. Drain and cool 
the eggs under cold running water. Peel the eggs, then cut them into bite-size pieces.

In a large bowl, using a hand mixer, beat the remaining egg with 1 tablespoon 
of the olive oil, the lemon juice and 1/2 teaspoon of salt until combined. Slowly beat 
in the remaining 7 tablespoons of olive oil at high speed until emulsified. Gently stir 
in the potatoes, carrots and peas and season with salt. Fold in the tuna and the chopped eggs. Transfer the salad to a serving dish. Drizzle with olive oil, top with the 
trout roe and serve.