Spring Potato Salad with Tuna

Name: Spring Potato Salad with Tuna
Yield: 8 servings
Ingredients: 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

Adapted from Bumble Bee Sea Foods

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.

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.