Chunky Tuna Potato Salad
Created by TeresaS on March 30, 2017
- Servings: 6
- Prep Time: 15m
- Cook Time: 20m
- Recipe #25856
Ingredients
- 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
How to Make
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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.
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Step 2: Cut potatoes into 1-inch chunks. Place in a large bowl. Add cucumber, onion and dill. Set aside.
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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.
Nutritional Facts
- 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