Spring Potato Salad with Tuna

Adapted from

  • 10 ozs tuna in water, drained and flaked
  • 2 lbs red potatoes, cut into wedges
  • 3 whole hard-boiled eggs
  • 1/2 cup onions, chopped
  • 2 stalks celery, sliced
  • 2 tsps parsley
  • 4 tbsps olive oil
  • 3 tbsps white wine vinegar
  • 2 tsps salt
  • 1/4 tsp black pepper
In a large stock pot, cook potatoes for 30 minutes, or until fork tender. Add additional salt, if desired. Cool. Meanwhile, combine tuna, cooled potatoes, eggs, and celery. Mix well. Stir in oil, vinegar, salt, and black pepper. Mix until potatoes are well coated. Chill for several hours before serving.
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Posted: 3/31/2016
Salads & Dressings
Rated by 0 users (0.00)
WW Points* : 4.77
8 servings
Nutrition Facts
Servings Per Recipe 8
Amount Per Serving
Calories 221
Calories from Fat 81 (37%)
% Daily Value *
Total Fat 9g 14%
Saturated Fat 2g 10%
Monounsaturated Fat 1g
Polyunsaturated Fat 0g
Trans Fat 0g
Cholesterol 90g 30%
Sodium 733mg 31%
Potassium 476mg 159%
Total Carbohydrate22g 7%
Dietary Fiber 2g 8%
Sugars 2g
Protein 14g 8%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.