Classic Potato Salad with Crunchy Trout Roe
Ingredients
- 3 large russet potatoes, peeled
- 3 large carrots, halved crosswise
- 1 cup frozen peas
- 5 large eggs
- 1/2 cup extra-virgin olive oil, plus more for drizzling
- 1 tablespoon fresh lemon juice
- Kosher salt
- 10 ounces good-quality oil-packed tuna
- 4 ounces trout roe
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