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.
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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Special Diet Information
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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.