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Potato and tuna salad

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Ingredients for 4 servings:

  • 450 g potatoes, new, washed, quartered
  • 1 bell pepper(s), green, cut into strips
  • 50 g corn from the can
  • 1 onion(s), red, cut into rings
  • 300 g tuna from the can, drained
  • 2 tbsp black olives, cut into pieces
  • salt and pepper
  • 2 tbsp mayonnaise
  • 2 tbsp crème fraîche
  • 1 tbsp lime juice
  • 2 cloves garlic

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Boil the potatoes in a pot of water for 15 minutes. Drain and place in a bowl to cool. Gently stir the bell pepper, corn, and onion into the potatoes. Transfer the mixture to a large salad bowl and arrange the tuna and olives on top. Season well with salt and pepper. Mix the dressing ingredients together in a small bowl and pour over the salad.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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