Tuna and potato salad
Tuna and potato salad

Hello everybody, it is Jim, welcome to our recipe site. Today, I will show you a way to make a special dish, tuna and potato salad. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Potato salad, tuna salad, egg salad come together in one salad bowl with this Potato Tuna Egg Salad recipe. This makes a tasty, dairy-free, nutrition packed salad that you can eat for lunch. Simple and easy to make too. Drain and cool under cold water.

Tuna and potato salad is one of the most well liked of current trending meals in the world. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes delicious. They are fine and they look wonderful. Tuna and potato salad is something that I have loved my entire life.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook tuna and potato salad using 9 ingredients and 3 steps. Here is how you can achieve it.

The ingredients needed to make Tuna and potato salad:
  1. Get Potatoes
  2. Take Tuna
  3. Get Handful pitted green olives
  4. Make ready Spoonful capers
  5. Prepare Half a red onion
  6. Get Dressing:
  7. Make ready Olive oil
  8. Get White wine vinegar
  9. Make ready to taste Salt

Learn how to make Spanish-Style Tuna and Potato Salad. Wine note: A Spanish rosé, or Rosado, works well with the Spanish-Style Tuna and Potato Salad. Tuna and Potato Salad with Pita BreadMadeleine Cocina. Season potatoes with salt and pepper, remove from the heat and let cool briefly.

Steps to make Tuna and potato salad:
  1. Peel, chop, boil potatoes. Drain and leave to cool a bit. Or use left over potatoes. Add thinly sliced onions
  2. Then thinly sliced olives and the capers
  3. Drain tuna, add that too. Make the dressing and pour all over. Mix and serve

Tuna and Potato Salad with Pita BreadMadeleine Cocina. Season potatoes with salt and pepper, remove from the heat and let cool briefly. Mix potatoes with olives, cherry tomatoes and drained tuna. Toss salad with dressing, place on a plate, decorate with asparagus and halved eggs. Sprinkle with basil leaves and serve.

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