POTATO SALAD WITH TUNA RECIPES

TUNA POTATO SALAD RECIPE | MYRECIPES

Tuna Potato Salad Recipe | MyRecipes image

Two summer staples, tuna salad and potato salad, are combined into one satisfying meal. Enjoy Tuna Potato Salad for a quick-fix dinner on those busy night.

Provided by MyRecipes

Yield Makes 6 servings

Number Of Ingredients 15

Ingredients

2 pounds assorted baby potatoes
1 (8-oz.) package fresh tiny green beans
3 large eggs
1 (7-oz.) package refrigerated fire-roasted red bell peppers in oil, drained and chopped
3 tablespoons finely chopped red onion
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh flat-leaf parsley
2 garlic cloves, pressed
¼ cup fresh lemon juice
2 tablespoons olive oil
1 tablespoon honey
1 teaspoon Dijon mustard
½ teaspoon salt
¼ teaspoon ground pepper
2 (5-oz.) cans solid white tuna in spring water, drained

Steps:

Bring potatoes and water to cover to a boil; cook 15 minutes. Add beans and eggs; cook 5 minutes. Drain. Cut potatoes in half lengthwise, and cool 10 minutes.
Peel eggs under cold running water, and cut into wedges.
Gently stir together roasted red bell peppers, next 3 ingredients, potatoes, and beans. Whisk together garlic and next 6 ingredients; gently toss with potato mixture. Arrange on a serving plate with tuna and eggs.

POTATO AND TUNA SALAD RECIPE | LAURA IN THE KITCHEN ...

Potato and Tuna Salad Recipe | Laura in the Kitchen ... image

Provided by Laura Vitale

Prep Time 20 minutes

Cook Time 20 minutes

Yield Serves 4

Number Of Ingredients 10

Ingredients

1-1/2 lbs of Potatoes, peeled and cut into about 2 inch pieces
2 6oz cans of Tuna Packed in Olive Oil, drained
About 3/4 lb of Tomatoes, chopped
1/3 cup of Sliced Red Onion
2 Tbsp of Chopped Parsley
3/4 cup of Italian Castavellano Olives
1/4 cup of Extra Virgin Olive Oil
Juice of 1 Lemon
1/4 cup of Pickled Eggplants, optional
Salt and Pepper, to taste

Steps:

1) Fill a pot with water, add a pinch of salt, add the potatoes, bring to a boil and cook the potatoes until tender but not mushy, drain well and set aside. 2) In a large bowl, add all of the remaining ingredients along with the cooked potatoes, season everything to taste, give it a good toss to make sure everything is equally distributed then cover and pop it in the fridge to cool for about an hour before serving.

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