Potato and Tuna Salad with Wild Garlic and Elderflower Capers

Potato and tuna salad Energya Ltd

Even a boring potato salad can become more interesting when you add wild food ingredients like elderflower capers.


80 gr boiled baby potatoes

80 gr canned tuna

½ tablespoon mayonnaise

½ tablespoon sour cream

1 tablespoon olive oil

3 wild garlic leaves, chopped

2 spring onions (green onions)

2 teaspoons elderflower capers

1 tablespoon soy sauce


In a frying pan, heat the olive oil and the wild garlic for 1 minute, then add the green part of the spring onions, chopped, and heat for another 2 minutes. Add the boiled baby potatoes cut in half and let them cook for another 5 minutes to get slightly crispy on the outside. Add the soy sauce and the elderflower capers, cook for 2 more minutes then remove from the heat.

Plate the potatoes and add the tuna; add the mayo and sour cream and mix together. Chop the white part of the spring onions and add to the potato salad.
See also: elderflower recipes.