Greetings from Egypt, where I’m on the tail-end of a very long research trip–one that has, unfortunately, made it pretty hard to cook things for myself. But lo! Here’s a quick and unique way to prepare a tuna salad. Habibi (darling).
…or maybe it is. This is a simple yet tangy base for a really good potato salad. It’s meant for editing to your taste, with all of the necessary ingredients already here.
The salad that inspired this one is served as a side at Blue State Coffee here in Providence. I’ve been making my lightly edited version as a quick lunch/snack for a while now. It’s so easy, and really tasty both cold and at room temp.
A recipe posted by special request (Nick, I’m looking at you). You can pickle practically anything, so use this recipe as a base and go from there!
PhD Kitchen 