Chunky Tuna Potato Salad
Servings
Prep Time
Cook Time
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
"This is out of the Costco magazine called "Fabulous Food"."
Ingredients
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.