Two summer staples, tuna salad and potato salad, are combined into one satisfying meal. Enjoy Tuna Potato Salad for a quick-fix dinner on those busy night.
2 pounds assorted baby potatoes
1 (8-oz.) package fresh tiny green beans
3 large eggs
1 (7-oz.) package refrigerated fire-roasted red bell peppers in oil, drained and chopped
3 tablespoons finely chopped red onion
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh flat-leaf parsley
2 garlic cloves, pressed
1/4 cup fresh lemon juice
2 tablespoons olive oil
1 tablespoon honey
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon ground pepper
2 (5-oz.) cans solid white tuna in spring water, drained
How to Make It
Bring potatoes and water to cover to a boil; cook 15 minutes. Add beans and eggs; cook 5 minutes. Drain. Cut potatoes in half lengthwise, and cool 10 minutes.
Peel eggs under cold running water, and cut into wedges.
Gently stir together roasted red bell peppers, next 3 ingredients, potatoes, and beans. Whisk together garlic and next 6 ingredients; gently toss with potato mixture. Arrange on a serving plate with tuna and eggs.
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