Tuna and Potato Salad
Servings
6Serving size
about 1/2 cupThis recipe can be multiplied, keeps well, refrigerated, for about 3 days, and makes a great lunch to take to the office.
![Tuna and Potato Salad](https://mds.culinarymedicine.org/wp-content/uploads/2021/07/tunapotatosalad.jpg)
Ingredients
3 quart Water |
1 1/2 lbs Yukon gold potatoes (peeled & cut into 1/2 inch dice) |
1 Tbsp. White wine vinegar |
4 tsp. Olive oil |
1 Tbsp Dijon mustard |
1/2 tsp. Salt |
1 to taste Black pepper |
2 can Canned no-salt added tuna fish in water |
8 ounce Grape or cherry tomatoes |
2 large Green onions (thinly sliced crosswise) |
3 Tbsp. Fresh dill |
Instructions
Steam the potatoes for about 30 minutes until slightly soft. A paring knife should slip easily in without breaking the potato.
Remove and drain into a colander and rinse with cold water. Place in the refrigerator to chill.
Place the vinegar, olive oil, mustard, salt and pepper in a large mixing bowl. Whisk until well blended.
Add the chilled potatoes, tuna, tomatoes, green onions and dill.
Fold gently.
Chill well before serving.
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Lactose
This recipe is safe for those who are lactose intolerant.Recipe Notes
We love potato salad recipes and this one was inspired by a colleague after a few weeks in Spain. She said, “In Spain it doesn’t seem to be a salad without some tuna in it.” There are also a lot of potato salad variations. The two do go quite well together, and combined with the tomatoes, dill and mustard, this is a great summer potato salad perfect for serving at picnics.