6 medium potatoes
1 can of tuna in oil (104 gr drained)
150 g of fromage frais
2 tablespoons mayonnaise
½ lemon juice
Cook the potatoes in field dress for 25 minutes. Drain, let cool and cut into cubes.
In a salad bowl: mix the drained tuna, the cream cheese, the mayonnaise, the gherkins cut in slices and pour the lemon juice.
Stir in the potatoes, season with salt and pepper and add chopped chives. Mix well.
Reserve in the refrigerator.