Chunky Tuna Potato Salad

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6
Servings

15m
Prep Time

20m
Cook Time

35m
Ready In

Recipe: #25856

March 30, 2017

Categories: Lunch, Salads, Fish/Seafood Salad, Fish, Tuna, Vegetables, Onions, Potatoes , North American, Budget-Friendly, Easy/Beginner Cooking, Make-Ahead, Quick Meals, Ladies Luncheon, Potluck, Summer, Refrigerator, Stove Top, Gluten-Free, Kosher, Low Fat, No Eggs, Non-Dairy more

recipe by:
TeresaS

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recipe by:
TeresaS

"This is out of the Costco magazine called "Fabulous Food"."

Original recipe yields 6 servings

Metric US

Ingredients

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2 pounds red potatoes (washed)
2 cups cucumber, sliced (peeled, seeded)
6 ounces red onion (peeled and sliced, 1/2 large onion)
2 tablespoons chopped fresh dill weed

2 cans (14 ounces) white tuna (albacore tuna in water, drained, 7 ounces each can)
1/2 cup seasoned rice vinegar
1/4 teaspoon ground black pepper

Nutritional

Serving Size: 1 (312.6 g)
Calories 285.5
Total Fat - 7.3 g
Saturated Fat - 1.4 g
Cholesterol - 51.3 mg
Sodium - 758.1 mg
Total Carbohydrate - 23.5 g
Dietary Fiber - 4.4 g
Sugars - 1.2 g
Protein - 31 g
Calcium - 76.9 mg
Iron - 6.5 mg
Vitamin C - 19.9 mg
Thiamin - 0.1 mg

Step 1

Bring a large pot 2/3 full of salted water to a boil. Add potatoes and cook until tender, about 15-20 minutes. Drain and cool.

Step 2

Cut potatoes into 1-inch chunks. Place in a large bowl. Add cucumber, onion and dill. Set aside.

Step 3

In a medium bowl,lightly toss drained tuna with rice vinegar. Gently fold tuna into the potato mixture. Season to taste with black pepper.Cover and chill until ready to serve.

Tips & Variations

No special items needed.

Tags : Lunch Salads Fish/Seafood Salad

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